1-2-3 Cherry Poke Cake

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.

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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

1. 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.

2. 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.)

3. 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.

1-2-3 Cherry Poke Cake

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Instructions

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