Four simple ingredients are all you need to make this refreshing summer dessert perfect for the Fourth of July or any other summer day!

• Pound Cake  – Sara Lee              
• Whipped topping – Rich’s                    
• Raspberries – fresh
• Blueberries – fresh

Directions:

1. Remove the pound cake from the pan and line the pan with plastic wrap overlapping all sides. 
2. Slice the pound cake into three even horizontal slices. 
3. Place one slice of pound cake in the bottom of the lined pan. Cover liberally with whipped topping and a hearty layer of blueberries then another slice of pound cake, more whipped topping and a hearty layer of raspberries.
4. Top with last slice of cake, add more whipped topping and sprinkle few raspberries and blueberries for decoration. 
5. Wrap and refrigerate for at least four hours. 
6. When ready to serve, lift plastic wrap from pan, slice and plate. 

Cool, light and refreshing!

Products from UFSO Manufacturer Partners, Sara Lee and Rich’s help create this Berry-misu.