Cherry De-Lite Red, White n' Blue Pound Cake

Ingredients:

1 loaf (10 3/4 oz) frozen pound cake, thawed

1/2 cup Cherry De-Lite Pie Fill

1/2 cup Cherry De-Lite Blueberry filling:

• 1 cup Blueberry De-Lite dried blueberries
• 2 cups water
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1/4 cup water
• 2 tbsp cornstarch

1 3/4 cup whipped cream topping

Directions:

1. In a small sauce pot combine Blueberry De-Lite, 2 cups water, sugar & cinnamon and bring to a boil. Reduce heat and simmer until blueberries are plump, approximate 15 to 20 minutes. Mix cornstarch with 1/4 cup of water, add to blueberries and stir until thick.
2. Cut pound cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filing. Top with middle cake layer; spread with Cherry De-Lite Cherry Pie Fill and add the top layer of the cake.
3. Frost top and sides with whipped cream topping. Refrigerate for several hours before slicing.