Ingredients
- 2 pints strawberries
- 1 10.75 oz frozen pound cake cut in 10 slices
- 1.3 cups blueberries
- 12 oz cool whip
Directions
- Slice 1 cup of strawberries and halve remainder.
- Line bottom of 12 x 8 baking dish with cake slices. Top with 1 cup sliced strawberries and 1 cup blueberries. Add cool whip.
- Place strawberry halves and blueberries to make flag pattern.
- Refrigerate.