Slice 1 cup of the strawberries; set aside. Halve the remaining strawberries; set aside.
Line bottom of 12x8-inch baking dish with pound cake slices. (I sometimes cut the pieces into little squares to make serving easier.) Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.
Place strawberry halvbes and remaining 1/3 cup of blueberries on whipped topping to create a flag design. (7x8 rectangle of blueberries) (Three strawberry stripes starting at top by blueberries, three more on the rest of the cake)
Refrigerate until ready to serve.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 28 (39%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.5mg||0 %|
|Sodium 16.9mg||1 %|
|Potassium 100.8mg||3 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.5g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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