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Sangria & Crème Cake

Copper Chef Bake & Crisp Pan

Recipe Type:  Dessert
Servings  9
Ingredients
4.5  cup  water  
3    packets cherry-flavored gelatin  
1.5  cup  red wine  
6  ounce  blackberries  
6  ounce  Raspberries  
1  us liquid pint  Blueberries  
1.5  cup  whipped topping  
0    mint  

Directions
  1. Bring 3 cups of the water to a boil in a Copper Chef Pan.
  2. Add the cherry-flavored gelatin and whisk to combine.
  3. Remove from the heat and add the remaining water and wine; whisk to combine.
  4. Scatter the berries into a Copper Bake & Crisp fitted with the Easy-Lift Insert.
  5. Pour the gelatin mixture over the fruit.
  6. Place the Copper Divider Insert into the pan.
  7. Refrigerate for at least 6 hours.
  8. Spoon or pipe a generous dallop of whipped topping over each piece of cake.
  9. Garnish with mint.