|
|
|
|
15 servings
Ingredients:
2 pints strawberries1 (12 ounce) package frozen pound cake, thawed, cut into 14 slices1 1/3 cups blueberries, divided1 (12 ounce) tub COOL WHIP Whipped Topping, thawed
Instructions:
Slice 1 cup of the strawberries; set aside.Halve remaining strawberries; set aside.Line bottom of 13x9-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 blueberries on whipped topping to create a flag design.Refrigerate until ready to serve.
|
|
|
