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Flag Cake
Ingredients
- 2 pt strawberries
- 1 pkt frzn Sara Lee Lb. Cake (10.75 ounce) cut in 10 slices
- 1 1/3 c. blueberries
- 1 tub Cold Whip Whipped Topping (12 ounce) thawed
Directions
- Slice 1 c. of the strawberries; set aside. Halve remaining strawberries; set aside.
- Line bottom of 12 X 8 baking dish with cake slices. Top with 1 c. sliced strawberries, 1 c. of the blueberries and all of the whipped topping. Place strawberry halves and remaining 1/3 c. of blueberries on whipped topping to create a flag design.
- Chill till ready to serve.
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