Preparation / Directions:
Thaw Sara Lee pound cake for about 30 minutes. When thawed, place on serving tray. With a bread knife, cut the pound cake in half, length wise. Using a spreading knife, spread the Cool Whip across the surface of the bottom half of the cake, covering the surface completely with a thick layer. add strawberries and blueberrys as desired on the cool whip surface. PLace the top layer of the cake over the cbottom layer and ice the cake completely with Cool Whip. This must be done quickly, before the cool whip melts. Sotre in the freezer for about 1 hour. Before serving, place strawberries and blueberries in a decorative fashion on top of the cake. For the fourth of July, I like to make it in the shape of the flag.