They’ll all want seconds on the Fourth!
Stars & stripes dessert recipe, with pound cake, berries & whipped topping
2 pints strawberries
1 package (12 ounces) Entenmann’s all-butter pound cake loaf, cut into 8 slices
1-1/3 cups blueberries
1 tub (12 ounces) Cool Whip topping, thawed
Slice 1 cup of strawberries: halve remaining strawberries. Set aside.
Line bottom of 12 x 8-inch glass baking dish with cake slices. Top with 1 cup of sliced strawberries, 1 cup blueberries and whipped topping.
Arrange strawberry halves and remaining blueberries over Cool Whip to create a flag design (as shown). Refrigerate until ready to serve.
Makes 15 servings