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Ingredients
- 2 pints fresh strawberries
- 1 package (10.75 ounce) frozen pound cake, cut into 10 slices
- 1 1/3 cups blueberries
- 1 tub (12 oz) Cool Whip Whipped Topping, thawed
Preparation
Step 1
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
Line bottom of 12-by-8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.
Place strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.