From Mary Carey
Ingredients
2 pints fresh strawberries
1 Entemann’s pound cake
1 1/3 cups fresh blueberries, divided
1 tub (16 oz) Cool Whip whipped topping
1 tub strawberry glaze (in produce dept made by Kroger)
Directions
Cut up an Entemann’s pound cake with slices of ½ inch each and you should have enough for one 9 x 13 –inch glass pan.
Mix blueberries and sliced strawberries into strawberry glaze. Spread this over the pound cake. Add the entire 15 oz Cool Whip on top. Decorate with 48 blueberries (for stars) and add strawberries in rows for stripes.
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