Red, White And Blueberry Shortcake - cooking recipe

Ingredients

1 (10 3/4 oz.) pkg. frozen pound cake, thawed
1/2 can (1 c.) Comstock blueberry pie filling
1/2 can (1 c.) Comstock strawberry or cherry pie filling
1 container frozen whipped topping, thawed

Preparation

Split cake into 3 layers.
Place bottom layer on serving plate; spread with 1 cup blueberry filling.
Add second layer of cake; spread with 1 cup strawberry or cherry filling.
Top with third layer of cake.
Frost top and sides of cake with whipped topping. Chill.
Slice and serve with remaining pie filling. Serves 6 to 8.