Red, White And Blueberry Shortcake - cooking recipe

Ingredients

1 frozen pound cake, thawed or other
1/2 c. blueberry pie filling
1/2 c. strawberry pie filling
1 container topping (Cool Whip)

Preparation

Split cake into 3 layers.
Place bottom layer on serving plate.
Spread with 1 cup blueberry pie filling.
Add second layer of
cake.
Spread with 1 cup strawberry filling.
Top with 3rd layer of cake.
Frost top and sides of cake with whipped topping. Chill, slice and serve with remaining pie filling on top with whipped topping.
Make as many layers as you want.
Yield: 6 to 8 servings.