Sangria & Crème Cake

Description

Copper Chef Bake & Crisp Pan

Cooker Device: 
Copper Chef
Copper Chef Bake and Crisp Pan

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

4 1⁄2 cups
water (divided)
3
packets cherry-flavored gelatin
1 1⁄2 cup
red wine
6 ounces
blackberries
6 ounces
Raspberries
1 pint
Blueberries
1 1⁄2 cup
whipped topping
 
mint (for garnish)

Instructions

 

  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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