Flag tart

Ingredients:

1 tube refrigerated sugar cookie dough

1 package (8 ounce) cream cheese, softened

1 cup powdered sugar

1 container (8 ounce) cool whip, thawed

1 cup fresh blueberries

1 cup fresh strawberries

Directions:

Press the sugar cookie dough into a greased 11x7 baking dish lined with nonstick foil.  Bake at 375 degrees for 15 to 20 minutes or until golden brown.  cool.  Remove crust to a serving platter, if desired.  In a bowl, beat the cream cheese and powdered sugar.  Add the cool whipe, mix until combined.  Spread half onto cooled crust.  Arrange blueberries and raspberries in a flag pattern.  Place the remaining cream cheese mixture in a resealable plastic bag, cut off one of the corners.  Pipe zigzag white stripes on the tart in between the raspberries.