Slice 2 cups of strawberries. Wash blueberries, divide into 2 (2/3 C. each). Halve remaining strawberries and set aside.
Slice ends off pound cake. Slice remaining pound cake into 10 equal slices. Line bottom of 9" x 13" baking dish with slices.
Mix 1 & 1/2 C. boiling water and strawberry jell-o mix in a medium size bowl. Stir at least 2 minutes, or until gelatin is completely dissolved.
Take one cup measuring cup. Fill with ice, add water until cup is brimming. Add to gelatin. Stir until melted. Add 1 cup of sliced strawberries. Place in freezer for 5 minutes.
Pour strawberry gelatin mixture over pound cake slices. Place in refrigerator to set.
Mix 1 & 1/2 C. boiling water and blueberry jell-o mix in a medium size bowl. Stir at least 2 minutes, or until gelatin is completely dissolved.
Take one cup measuring cup. Fill with ice, add water until cup is brimming. Add to gelatin. Stir until melted. Add 1 cup of sliced strawberries and 2/3 cup of blueberries. Place in freezer for 5 minutes.
Pour blueberry gelatin mixture over pound cake/strawberry jell-o layer. Place in refrigerator to set.
Beat softened cream cheese and sugar until well-fixed and slightly "light and fluffy." Stir in Cool Whip until well-mixed.
Spread cream cheese/Cool Whip topping over chilled pound cake/jell-o. Smooth. Then decorate with strawberries & blueberries. [I use alternating lines of strawberries and blueberries, but you can also make a flag shape.]