1-2-3 Cherry Poke Cake


  • 1 (16 ounce) loaf frozen pound cake, thawed
  • ¾ cup boiling water
  • 1 (3 ounce) package JELL-O Cherry Flavor Gelatin
  • ¼ cup cold water
  • 1 ounce BAKER'S Semi-Sweet Chocolate
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 ½ 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. Refrigera...

View full recipe at SpringPad


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