1-2-3 Cherry Poke Cake

Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.

Original recipe makes 12 servings

Ingredients

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

PREP

20 mins
READY IN

1 hr 20 mins

Directions

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 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.