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Sangria & Crème Cake

Sangria & Crème Cake

Copper Chef Bake & Crisp Pan

Recipe Type: Dessert

Servings: 9


  • 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



  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 Chef Bake & Crisp Pan 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.

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