Red, White and Blueberry Shortcake
Red, White And Blueberry Shortcake is an easy dinner. Made with 1 (10 3/4 oz.) pkg. frozen pound cake, thawed, 1/2 can (1 c.) comstock blueberry pie filling, 1/2 can (1 c.) comstock strawberry or cherry pie filling and 1 container frozen whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Split cake into 3 layers.
Place bottom layer on serving plate; spread with 1 cup blueberry filling.
Add second layer of cake; spread with 1 cup strawberry or cherry filling.
Top with third layer of cake.
Frost top and sides of cake with whipped topping. Chill.
Slice and serve with remaining pie filling. Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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