2 pints strawberries, 4 cups
1 12 oz. pkg. pound cake, cut into 14 slices
1 1/3 c. blueberries, divided
1 8 oz. tub Cool Whip, thawed

Slice 1 cup strawberries, set aside. Halve remaining strawberries; set aside. Line bottom of 9 X 13 inch dish with cake slices. Top with sliced strawberries and 1 cup blueberries. Spread whipped topping evenly over berries. Arrange strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

Makes 15 servings.