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1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup butter, softened
8 oz. cream cheese, softened
1 cup powdered sugar
16 oz. Cool Whip, thawed and divided
5.1 oz instant vanilla pudding
1 1/2 cup cold milk
1/2 cup blueberries
3 cups fresh strawberries, halved

Combine flour, pecans and butter. Press into the bottom of an ungreased 9x13 pan. Bake at 350 for 20 minutes. Cool. In a mixing bowl, beat cream cheese and sugar. Fold in half of the cool whip; mix until smooth. Spread over crust. In another mixing bowl, beat pudding and milk until smooth. Spread over cream cheese layer. Cover with remaining Cool Whip. Decorate with blueberries and strawberries to resemble a flag, using the blueberries for stars and strawberries for the stripes. Refrigerate for at least 1 hour before serving. Yields 12-15 servings.
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