RED WHITE AND BLUEBERRY POUND CAKE Recipe

Procedures:
1. Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up.
2. Pierce layers with fork tines.
3. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.
4. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
5. Assemble cake:
6. Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over
cream cheese.
7. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries.
8. Repeat with center slice of cake.
9. Place top layer cut side down; spread with remaining cream cheese mixture.
10. Decorate cake to resemble an American flag using remaining blueberries and the strawberries.
11. Serve with remaining Raspberry-Orange Sauce.

*Raspberry-Orange Sauce:
Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.