1 - 2 - 3 Cherry Poke Calke

By á-40713

I will use Strawberries!

Ingredients

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

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Kraft Kitchen 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.