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Cherry-Vanilla Poke Cake

Cherry-Vanilla Poke Cake recipe
photo by:kraft
30 min
4 hr 30 min
16 servings

What You Need

 baked 9-inch round white cake layers, cooled
cups  boiling water
pkg.  (3 oz. each) JELL-O Cherry Flavor Gelatin
tub  (16 oz.) ready-to-spread vanilla frosting
cup  thawed COOL WHIP Whipped Topping

Make It

PLACE cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.

DIP bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cakes on plate, filling and frosting with COOL WHIP mixture.

Kraft Kitchens Tips

Special Extra
Serve with colorful fresh berries, such as blueberries, strawberries and raspberries.
Freeze Cake Layers for Summer Desserts
Beat the heat before hot summer weather arrives by baking several sponge or layer cakes while the days are still cool. Place the baked, unfrosted cakes in freezer-weight resealable plastic bags and freeze up to 3 months. When ready to use, remove cakes from bag and let stand at room temperature 1 to 2 hours before using as desired.
How to Store
Keep frosted cakes refrigerated.
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