Cherry JELL-O Poke Cake

By carol gorman

Ingredients

• 2 baked (9-inch) round white cake layers, cooled 2 cups boiling water 2 pkg. (11.2 g each) Jell-O No Sugar Added Cherry Jelly Powder 2 cups thawed Cool Whip Light Whipped Topping

Details

Servings 16
Adapted from stg.kraftcanada.com

Preparation

Step 1

PLACE both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.
STIR boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.
DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. kraft kitchens tipsSpecial ExtraFor coloured frosting, gently stir a few drops food colouring into the whipped topping before using.time 30 min total time 4 hr 30 min