In honor of Hillsies' triumphant return from the Chile, I made her the most obnoxiously American dessert I could think of: Cool Whip Flag Cake. In the Midwest, Cool Whip is practically a food group, so this was an excellent opportunity to share my culture. What goes with flag cake? Wine. Lots and lots of Chilean wine.
Instead of the heinous-sounding combination of sliced pound cake and Jell-O with suspended fruit, I whipped up this lemon cake from joyofbaking.com. Then I spread on a thick layer of Cool Whip and topped with sliced strawberries and blueberries. That’s all the instructions I’m giving, because if you can’t figure out flag cake, then you probably can’t be trusted around kitchen appliances.