Star-Spangled Flag Cake

1 10.75-ounce package frozen pound cake, thawed, cut into 10 slices
1 21-ounce can blueberry or strawberry pie filling
1 12-ounce tub frozen whipped topping, thawed
2 pints strawberries, halved
1/3 cup blueberries, divided

Line bottom of 12-by-8-inch baking dish with cake slices. Top with pie filling and whipped topping.

Place strawberry halves and fresh blueberries on whipped topping to create a flag design.

Refrigerate until ready to serve.

Serves 15.

- Recipe courtesy of Kraft Foods