Title: Flag Cake
Categories: Dessert Holiday Fruit
Yield: 15 Servings

10 3/4	oz	Pound cake;thawed;cut into 10 slices
21	oz	Blueberry OR
21	oz	Strawberry pie filling
12	oz	Cool Whip topping; thawed
2	pt	Strawberries; halved
1/3	c	Blueberries

Line bottom of a 12 x 8 inch baking dish with cake slices. Top with pie filling and whipped topping. Place strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Recipe from Kraft Foods.

Typed by Delores E. Rowe

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