Jello 1-2-3 Cherry Poke Cake

By Wollygator

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

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.