Make a Flag Cake with Cool Whip and Sara Lee!
Ingredients:
Slices
2 pt Strawberries
1 Tub (12 oz.) COOL WHIP
Whipped Topping, thawed
1 1/3 c Blueberries, divided
Directions:
SLICE 1 cup of strawberries; set aside. Halve remaining strawberries: set aside. LINE bottom of 12×8 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.
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