Easy Cherry Pie Poke Cake with Chocolate Curls

By carol gorman

Ingredients

• 1 (304 g) pkg. frozen pound cake, thawed
• 1/4 cold cup water
• 1 (85 g) pkg. Jell-O Cherry Jelly Powder
• 1/4 cold cup water
• 1 oz. Baker's Semi-Sweet Chocolate
• 1-1/2 thawed cups 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 jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from chocolate. (See tip.)

Invert cake onto platter; cut 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.