Flag Cake - Cool Whip And Sara Lee Recipe
Yield: 15 servingsRecipe by luhu.jp
Ingredients:
1: , (10.75 oz.) frozen SARA LEE Pound Cake, thawed, cut into 10 slices
2 pint: Strawberries,
1: Tub, (12 oz.) COOL WHIP Whipped Topping, thawed
1 1/3 cup: Blueberries, divided
Directions:
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
SLICE 1 cup of strawberries; set aside. Halve remaining strawberries:
set aside. LINE bottom of 12x8 inch baking dish with pound cake
slices. Top with 1 cup sliced strawberries. 1 cup of the blueberries
and all of the whipped topping. PLACE strawberry halves and remaining
1/3 cup of blueberries on whipped topping to create a flag design.
REFRIGERATE until ready to serve. Makes 15 servings. Source: Midwest
Living, August 1995
Source from luhu.jp
SLICE 1 cup of strawberries; set aside. Halve remaining strawberries:
set aside. LINE bottom of 12x8 inch baking dish with pound cake
slices. Top with 1 cup sliced strawberries. 1 cup of the blueberries
and all of the whipped topping. PLACE strawberry halves and remaining
1/3 cup of blueberries on whipped topping to create a flag design.
REFRIGERATE until ready to serve. Makes 15 servings. Source: Midwest
Living, August 1995
Source from luhu.jp