123 poke cake

By KeyIngredient

Ingredients

• 1 1 1 loaf (16 oz.) frozen pound cake, thawed
• 3/4 3/4 3/4 cup boiling water
• 1 1 1 pkg. (3 oz.) JELL-O XXXX Flavor Gelatin
• 1/4 1/4 1/4 cup cold water
• 1 1 1 oz. BAKER'S Semi-Sweet Chocolate
• 2 2 2 cups thawed COOL WHIP Whipped Topping, divided
• 1-1/2 1-1/2 1-1/2 cups XXX pie filling, divided

Preparation

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.

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.)

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.



Kraft Kitchens Tips




Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

How to Make Chocolate Curls

Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.

Make Ahead

Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.