Flag dessert~

Yield: 15 servings

Measure Ingredient
2 pints Strawberries
1 pack 12 oz Entenmann's All Butter
\N pounds Loaf, cut in 8 slices
1⅓ cup Blueberries -- divided
1 \N 12 oz tub Cool Whip, thawed

1. Slice 1 cup of the strawberries; set aside.

2. Line bottom of 12x8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries, and all of the whipped topping.

3. Place strawberry halves and remaining ⅓ cup blueberries on whipped topping to creat a flag design.

4. Refrigerate until ready to serve.

Makes 15 servings.

Per serving: Calories 113; fat 5.1g; cholesterol 12mg; carbohydrates 16.3g; dietary fiber 1.5g; protein 1.4g; sodium 83mg.

Typed for you by Marjorie Scofield 5/16/95 Recipe By : Source: Cool Whip container From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking

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