Red, White, & Blueberry Shortcake
Yield
servingsPrep
15 minCook
?Ready
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounce |
pound cake
fat-free, cut into 3 layers |
|
| 1 | cup |
blueberry pie filling
|
* |
| 1 | cup |
strawberry pie filling
|
* |
| 4 | ozs |
whipped topping, prepared
light, thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pound cake
fat-free, cut into 3 layers |
|
| 237 | ml |
blueberry pie filling
|
* |
| 237 | ml |
strawberry pie filling
|
* |
| 4 | ozs |
whipped topping, prepared
light, thawed |
*
|
Directions
Spread bottom layer of cake onto serving plate.
Spread with blueberry pie filling.
Add second layer of cake.
Spread with strawberry pie filling.
Top with third layer of cake.
Frost top and sides of cake with whip topping.
Chill until ready to serve.
