The best delicious Flag Cake – Cool Whip And Sara Lee recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Flag Cake – Cool Whip And Sara Lee recipe today!
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1 (10.75 oz.) frozen SARA LEE
-Pound Cake, thawed, cut
-into 10 slices
2 pt Strawberries
1 Tub (12 oz.) COOL WHIP
-Whipped Topping, thawed
1 1/3 c Blueberries, divided
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 12×8 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.
Yields
15 servings
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