Ingredients
16ozfrozen pound cake,(1 loaf), thawed
¾cupboiling water
3ozJELL-O Cherry Flavor Gelatin,(1 package)
¼cupcold water
1ozBAKER’S Semi-Sweet Chocolate
2cupsCOOL WHIP Whipped Topping,thawed, divided
1½cupscherry pie filling,divided
Preparation
Remove the foil lid from the cake package. Do not remove the cake from the pan.
Pierce the cake with a skewer at ½-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl, then stir for 2 minutes until completely dissolved. Stir in the cold water, then pour the over cake.
Refrigerate for 1 hour. Meanwhile, make the curls from the semi-sweet chocolate.
Invert the cake onto a platter. Cut the cake horizontally in half. Spread the bottom half of the cake with ⅓ cup of whipped topping, then cover with 1 cup of pie filling and the top cake layer.
Frost the top and sides of the cake with remaining whipped topping. Garnish with remaining pie filling and chocolate curls.
Serve and enjoy.
