1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 package (5.1 ounces) instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup fresh blueberries
3 cups fresh strawberries, halved
Combine flour, pecans and butter. Press onto the bottom of an ungreased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 minutes. Cool. In a mixing bowl, beat together cream cheese and powdered sugar. Fold in half of the whipped topping; mix until smooth. Spread over crust. In another mixing bowl, beat together pudding and milk until smooth. Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with blueberries and strawberries to resemble a flag, using blueberries as stars and strawberries as stripes. Refrigerate for at least 1 hour before serving.
Makes 12 to 15 servings.