Flag Cake - cooking recipe

Ingredients

2 pints strawberries, 4 cups
1 12 oz. pkg. pound cake, cut into 14 slices
1 1/3 c. blueberries, divided
1 8 oz. tub Cool Whip, thawed

Preparation

Slice 1 cup strawberries, set aside.
Halve remaining strawberries; set aside.
Line bottom of 9 X 13 inch dish with cake slices.
Top with sliced strawberries and 1 cup blueberries. Spread whipped topping evenly over berries.
Arrange strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.
Makes 15 servings.