1 (9 inch) prepared chocolate French baguette
2 (16 ounce) cans fruit cocktail
2 (8 ounce) cans frozen whipped topping, thawed
Preheat oven to 425 degrees F (220 degrees C).
Spread the fruit cocktail over the bottom of a 9x13 inch baking pan. Combine the whipped topping and fruit cocktail. Sprinkle over the fruit cocktail, then layer the fruit cocktail, whipped topping, and fruit cocktail over all. Brush with water first if necessary, then begin setting in the pie pan.
Bake 25 minutes in the preheated oven. Cool completely before serving. The gourd-covered pastry can be kept warm in the refrigerator up to 3 days.
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