Flag Dessert - cooking recipe

Ingredients

2 pt. strawberries
1 (12 oz.) pkg. Entenmann's all butter pound loaf, cut into 8 slices
1 1/3 c. blueberries, divided
1 (12 oz.) tub Cool Whip non-dairy whipped topping, thawed

Preparation

Slice 1 cup of the strawberries. Set aside.
Halve remaining strawberries and set aside.
Line bottom of 12 x 18-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 make flag design.