Flag Cake - cooking recipe

Ingredients

2 pt. strawberries
1 (10.75 oz.) pkg. frozen Sara Lee pound cake, cut into 10 slices
1 1/3 c. blueberries
1 (12 oz.) tub Cool Whip, thawed

Preparation

Slice 1 cup of the strawberries; set aside.
Halve remaining strawberries; set aside.
Line bottom of 12 x 8-inch baking dish with cake slices.
Top with 1 cup of sliced strawberries, 1 cup of blueberries and all of the Cool Whip.
Place strawberry halves and remaining 1/3 cup of blueberries on Cool Whip to create a flag design.
Refrigerate until ready to serve.
Makes 15 servings.