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1-2-3 cherry poke cake

www.myfoodandfamily.com

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 12

Author : My Food and Family

all seasons aluminum foil bakers

Ingredients

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1 loaf (16 oz.) frozen pound cake, thawed3/4 cup boiling water1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin1/4 cup cold water1 oz. BAKER'S Semi-Sweet Chocolate2 cups thawed COOL WHIP Whipped Topping, divided1-1/2 cups cherry pie filling, divided

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Instructions

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Step 1

Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

Step 2

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)

Step 3

Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

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