Ingredients:
Directions:
Line bottom of 12x8-inch baking dish with cake slices.
Place strawberry halves and remaining 1/3 cup blueberries on whipped
topping to create a flag design.
Refrigerate until ready to serve.
2 pints strawberries
1 pkg. (10.75 oz.) frozen Sara Lee Pound Cake, thawed cut into 10 slices
1 1/3 cups blueberries
1 tub (12 oz.) Cool Whip, thawed
Slice 1 cup of the strawberries, set aside.
Halve remaining strawberries; set aside.
Top with 1 cup sliced strawberries, 1 cup of the blueberries, and all of
the whipped topping.