2 pints strawberries
1 package 10.75 oz. Sara Lee Pound Cake cut into 10 slices
1 1/3 C. blueberries. divided
1 tub 8 oz. cool whip thawed
Slice 1 C. of strawberries and set aside. Halve the remaining strawberries.
Line the bottom of the 12 x 8 inch baking dish with the pound cake slices. Top with 1C. sliced strawberries,, 1 C. blueberries and all the whipped topping. Spread the whipped to cover the cake, strawberries and blueberries.
Place the strawberry halves and remaining blueberries to make a flag design.
Refrigerator until ready too serve. Makes 15 servings.