Red White and Blueberry Pound Cake

• 34 cup seedless raspberry jam
• 6 tablespoons orange juice
• 10 34 ounces frozen pound cake
• 8 ounces whipped cream cheese
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange juice
• 1 12 cups fresh blueberries
• 1 cup strawberry, sliced

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

seedless raspberry jam, orange juice, frozen pound cake, cream cheese, sugar, orange juice, fresh blueberries, strawberry

Taken from www.food.com/recipe/red-white-and-blueberry-pound-cake-237786 (may not work)