Print Recipe

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


  1. Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside.
  2. Line bottom of 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.

Yield: 15 servings

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