Flag Cake Cool Whip and Sara Lee
(10 75 oz.) frozen SARA LEE
Cake, thawed, cut into 10
Tub (12 oz.) COOL WHIP
Whipped Topping, thawed
SLICE 1 cup of strawberries; set aside. Halve remaining strawberries:
set aside. LINE bottom of 12x8 inch baking dish with pound cake
slices. Top with 1 cup sliced strawberries. 1 cup of the blueberries
and all of the whipped topping. PLACE strawberry halves and remaining
1/3 cup of blueberries on whipped topping to create a flag design.
REFRIGERATE until ready to serve. Makes 15 servings.