Cooking With Grandma Judy

Ingredients

• 1 package Duncan Hines French Vanilla Moist Cake Mix
• 1 pint strawberries
• 1 pint blueberries
• 1 package Jello Vanilla Pudding Mix (4 ½ cup servings size)
• 1 tub Cool Whip Whipped Topping, thawed

Directions

Prepare cake according to package instructions. Bake in 13 x 9-inch pan.

Allow cake to cool completely.

Prepare Jello Pudding according to package instructions.

Spread pudding on top of cake.

Wash strawberries, cup off tops, and slice in half. Try to choose strawberries that are medium size and all close to the same size.

Wash blueberries. Dry fruit on paper towel.

Carefully spread thawed Cool Whip on top of pudding.

Arrange strawberries in 5 lines for the stripes of the flag. There should be two rows of strawberries all the way across the cake at the bottom. Then there should be three short rows of strawberries beginning at the stars. Arrange blueberries in upper left corner of cake for the stars of the flag.

Hint: Place the bottom two rows of strawberries first. Then place the blueberries for the stars. Last place the final three rows of strawberries. You will not have room for 50 blueberries.

Keep cake refrigerated.

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