Easy Flag Cake

It's Veteran's Day today and what better way to celebrate than with food? Besides we need the practice for Thanksgiving in two weeks!

Grandma subscribed to a couple of home and garden magazines and when she found a recipe she wanted to try out, she'd tear it out and save it. Kraft kitchens always had (and still has!) great recipes and they're easily adaptable if you prefer healthier ingredients.

For the pound cake, the best option is to make your own just like Grandma would have and since that's the key ingredient, it has to be delicious!  For the whipped filling and topping (recipe calls for Cool Whip), Grandma would have preferred dairy whipped cream...with sugar and real vanilla added...so good it makes me weak in the knees. The only catch is when you use real whipped cream in a dessert, you need to finish the whole thing. With this flag cake recipe, that's not a problem.  

Kraft's flag cake is actually a summery Fourth of July dessert, so getting blueberries and strawberries in the middle of November could be a challenge for some of you. If you're fortunate enough to find them though, this recipe is well worth the effort and brings a little sunshine to your table too! 

Easy Flag Cake

4 cups fresh strawberries

1 prepared pound cake, cut into 14 slices

1 1/3 cups blueberries, divided

1 tub (12 oz) Cool Whip, thawed or (if serving immediately) your own whipped cream

Slice 1 cup strawberries and halve the remaining strawberries. Cover the bottom of a 9x13 inch dish with cake slices, top with sliced strawberries and 1 cup blueberries. Spread Cool Whip or whipped cream over berries.

Arrange strawberry halves and remaining blueberries on top of whipped topping to resemble a US flag. Refrigerate until served.