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Desserts

1-2-3 Cherry Poke Cake

1-2-3 Cherry Poke Cake recipe
photo by:kraft
It's an extravaganza of pound cake, cherry pie filling and chocolate curls. But this awesome poke cake qualifies as easy; it starts with a frozen cake.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
12 servings

What You Need

1
loaf  (16 oz.) frozen pound cake, thawed
3/4
cup  boiling water
1
pkg.  (3 oz.) JELL-O Cherry Flavor Gelatin
1/4
cup  cold water
1
oz.  BAKER'S Semi-Sweet Chocolate
2
cups  thawed COOL WHIP Whipped Topping, divided
1-1/2
cups  cherry pie filling, divided

Make It

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. (See tip.)

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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
How to Make Chocolate Curls
Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
Make Ahead
Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.
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