Jello 1-2-3 Cherry Poke Cake
By Wollygator
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Ingredients
- 2 cups thawed Cool Whip, divided
- 1 loaf (16 oz.) frozen pound cake thawed to room temperature
- 3/4 cup boiling water
- 1 pkg. (3 oz.) Jello cherry gelatin
- 1/4 cup cold water
- 1 oz. semi-sweet chocolate
- 1-1/2 cups cherry pie filling, divided
Details
Preparation
Step 1
1. Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
2. Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.
3. Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup of Cool Whip; cover with 1 cup pie filling and top cake layer. Frost cake with remaining Cool Whip. Garnish with remaining pie filling and chocolate curls.
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