2 pints strawberries, divided
1 pkg. (10.75 oz.) frozen pound cake,
thawed, cut into 10 slices
1 1/3 c. blueberries, divided
1 tub (8 or 12 oz.) Cool Whip whipped topping, thawed
Slice 1 cup strawberries; set aside.
Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
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