Cool Whip Flag Cake

Yield: 15 servings

Ingredients

• 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

Instructions

1. Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside.
2. Line bottom of a 12 x 8 inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
3. Place strawberry halves and remaining blueberries on whipped topping to create a flag design.
4. Refrigerate until ready to serve.