Cool Whip Flag Cake
2 pints strawberries
1 (12 ounce) frozen pound cake, thawed, cut into 10 slices
1 1/3 cups blueberries
1 (12 ounce) container COOL WHIP Whipped Topping, thawed
Slice 1 cup 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 blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.
Yield: 15 servings
Independence Day Recipes