Ingredients
1 to 2 loafs of Sara Lee Pound cake or any kind of pound cake you want to use! if frozen thaw it out first (cut into slices)
2 – 8 ounce containers of extra creamy cool whip, thawed
3.4 ounce French Vanilla Instant Pudding
1 cup milk
1/2 cup powdered sugar
2-3 cups strawberries
2-3 cups blueberries
In a standing mixer or handheld mixer, mix together the pudding, milk and powdered sugar for about 2 minutes, then let stand for about 2 minutes as well. Then with a spoon mix one container of the whip cream into the pudding mixture. Set aside.
Get a 9×13 pan and line the bottom with some pound cake slices, put a layer of the pudding mixture over the top of the pound cake then sprinkle some strawberries and blueberries on top of that, repeat until you get to the top and then make your top layer just whip cream that you will use from the other container of whip cream.
You can make it look Patriotic by using the strawberries and blueberries as stars and stripes
