Flag Cake Recipe
- 2 pints strawberries
- 1 (12 ounce) package frozen pound cake, thawed, cut into 14 slices
- 1 1/3 cups blueberries, divided
- 1 (12 ounce) tub COOL WHIP Whipped Topping, thawed
step 1: Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
step 2: Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.
step 3: Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design.
step 4: Refrigerate until ready to serve.