Sangria & Crème Cake

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.