Flag Cake
2 pints strawberries
1 package (10.75 oz.) frozen SARA
LEE Pound Cake, cut into 10 slices
1 1/3 cups blueberries
1 tub (12oz.) Cool Whip whipped
topping, thawed.
Slice
1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
Line
bottom of 12 x 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. Makes 15 servings.