2 pt. strawberries
1 (12 oz.) pkg. pound cake, cut into 8 slices
1 1/3 c. blueberries
3 1/2 c. thawed (8 oz.) Cool Whip

Cut in half (except 1 cup) strawberries. Slice 1 cup of strawberries and set aside. Line bottom of 12x8-inch glass baking dish with 8 slices of cake. Top with one cup of sliced strawberries, 1 cup of the blueberries, then the whipped topping.

Place strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design or garnish as desired. Refrigerate until ready to serve.

Makes 12-15 servings.