|
|
Category |
|
Appetizers
|
Sub
Category |
|
None
|
Servings |
|
15
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 pints strawberries
|
|
1 pkg.(10.75 or 12 oz.)frozen pound cake,thawed,cut into 14 slices
|
|
1 1/3 cups blueberries, divided
|
|
1 tub (12 oz.) COOL WHIP whipped toppin ,thawed
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Slice 1 cup of the strawberries; set aside. Halve remaininig 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 whipped topping.
|
|
|
Place strawberry halves and remaning 1/3 cup blueberries on whipped topping to create a flag design. Refigerate until ready to serve.
|
|
|
|
|
Originally Submitted
1/31/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this flag cake recipe to your own private DesktopCookbook.
|