Instructions: Whipped topping and fresh strawberries, raspberries and blueberries, optional

In a bowl, mix gelatin with 1/4 cup water; set aside. In large pot over medium heat, combine strawberries, raspberries, blueberries sugar and liqueur; bring to a boil. Reduce heat to low; simmer until just softened and syrupy, 4 minutes. Remove from heat. Stir 1/4 of fruit mixture into gelatin mixture; stir back into pot. Line 6 cup bowl or 8 cup measuring cup with plastic wrap. Arrange 2-3 bread slices in bottom of bowl,
cutting to fit. Set aside 3 bread slices. Cut remaining bread in half; brush both sides with
fruit syrup. Line sides of bowl with most of bread halves, overlapping slightly. Pour 1/2 of fruit mixture into bowl; top with remaining bread halves.

Pour remaining fruit mixture over bread; cover with reserved whole slices, cutting to fit. Cover with plastic wrap; top with plate and heavy can.

Refrigerate at least 8 hours to overnight. To unmold, remove can, plate and plastic wrap. Carefully invert onto plate; remove remaining wrap. Garnish with topping and fruit, if desired.

Yield: 8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.