Ice Cream Flag Cake

2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry "stripes."

Serves 24

Berry Bliss Cake

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosly with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8