[ingredients]
1 box red velvet cake
1 8 oz container Cool Whip
4 oz cream cheese
Blueberries

[instructions]
Prepare the red velvet mini cakes according to the package’s directions.
– While cakes are cooling, prepare the frosting. If you’re going for the easy way, let the cream cheese come to room temperature, then beat it with an electric mixer until super creamy and fluffy. Fold the beaten cream cheese into the Cool Whip gently with a spatula. If you’re making the whipped cream yourself, first beat the softened cream cheese and set aside. Then use a whisk attachment for the electric mixer to whip the cream until stiff peaks form. Add the sugar and vanilla and whip for another 30 seconds. Fold in the cream cheese gently with a rubber spatula.
– Pipe the frosting between layers and make 4 dots of frosting for the blueberries and 2 stripes across the top. Add blueberries and scraps of red velvet cake to complete the flag design. Enjoy!