16ouncesfrozen pound cake, thawed & slicedI used Sara Lee Family Size
16ouncesfrozen whipped topping, thawedI used Cool Whip
1pintfresh blueberriesdivided
12ouncesfresh raspberries, divided
Instructions
Scoop out about ½ cup of juice from the frozen strawberries (thawed). Stir in the cornstarch. Pour into a saucepan with the rest of the strawberries. Heat on the stove on medium high until thickened, stirring constantly. Stir in 1 tablespoon of the cream sherry (or substitute orange juice). Set aside to cool.
Mix ½ cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat.
Cover with plastic wrap touching custard. Let it cool in refrigerator for about 30 minutes. Pour cooled custard in bottom of 13x9 glass casserole dish. Place pound cake slices on top of custard. Brush remaining ⅓ cup of cream sherry onto cake slices. Scoop spoonfuls of cooled strawberry mixture on top of cake, distributing evenly. Add 1 cup of blueberries and 1 cup of raspberries.
Spread whipped topping over berries. Create a flag decoration with the remaining berries. Let it chill in the refrigerator for 1 hour before serving.
Video
Notes
Cool Whip Tips - Since this is a frozen item, you will need to thaw it out before using in this recipe. If you prefer fresh whipped cream, go for it! Use 16 ounces of heavy whipping cream, beaten with ¼ cup of powdered sugar until soft peaks form.