Flag Dessert

4 ingredients
5 steps

Ingredients

  • 2 pt. strawberries
  • 1 (12 oz.) pkg. Entenmann's all butter pound loaf, cut into 8 slices
  • 1 1/3 c. blueberries, divided
  • 1 (12 oz.) tub Cool Whip non-dairy whipped topping, thawed

Directions

  1. 1
    Slice 1 cup of the strawberries. Set aside.
  2. 2
    Halve remaining strawberries and set aside.
  3. 3
    Line bottom of 12 x 18-inch baking dish with cake slices. Top with 1 cup sliced
  4. 4
    strawberries, 1 cup of the blueberries and all of the whipped topping.
  5. 5
    Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to make flag design.

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