Flag Cake

By rossboys

Ingredients

• 2 pints strawberries, divided
• 1 pkg (10.75oz) frozen pound cake, thawed, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 1 tub (8 or 12oz) Cool Whip Whipped Topping, thawed

Preparation

Step 1

Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside.

Line bottom of 13x9" baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.

Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.