Ingredients:
1 Sara Lee pound cake (found in the freezer section)
1 container fresh strawberries
1 container fresh blueberries
1 container fresh blackberries/raspberries (whatever you prefer)
1 lg container whipped topping (I used low fat Cool Whip)
Directions:
-Cook the pound cake according to package directions.
-Slice pound cake and strawberries up into small bite-sized pieces.
-Start with a layer of pound cake in your dish; then a layer of cool whip; then a layer of berries; repeat with 2nd, 3rd, 4th layer etc.
-Top with remaining berries and refrigerate until use. Voila!
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