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4th of July Flag Cake

Source of Recipe

EJ Rose


List of Ingredients

2 pints strawberries
1 pkg. (10-1/2 or 12 oz.) frozen pound cake , thawed, cut into 14 slices
1-1/3 cups blueberries , divided
1 tub (12 oz.) COOL WHIP Whipped Topping , thawed



Recipe

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.

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.

Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design.

Refrigerate until ready to serve.