BREAKSTONE'S Creamy Berry-Topped Dessert

• 1 cup BREAKSTONE'S Sour Cream
• 1/4 cup packed brown sugar
• 2 cups fresh strawberries, sliced
• 1/4 cup strawberry preserves
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 8 slices
• 2 cups blueberries

1. Mix sour cream and sugar.
2. Refrigerate until ready to serve.
3. Combine strawberries and preserves.
4. Let stand at room temperature 30 min.
5. Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.

brown sugar, fresh strawberries, strawberry preserves, cake, blueberries

Taken from www.kraftrecipes.com/recipes/-25570.aspx (may not work)