1-2-3 cherry poke cake

Ingredients

• Servings: 12
• 1 (16 ounce) loaf frozen pound cake, thawed
• 3/4 cup boiling water
• 1 (3 ounce) package jell-o cherry flavor gelatin
• 1/4 cup cold water
• 1 ounce baker's semi-sweet chocolate
• 2 cups thawed cool whip whipped topping, divided
• 1 1/2 cups cherry pie filling, divided

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• 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.
• invert cake 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.