Recipe of Favorite Kraft 1-2-3 Cherry Poke Cake

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kraft 1-2-3 cherry poke cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kraft 1-2-3 Cherry Poke Cake is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Kraft 1-2-3 Cherry Poke Cake is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kraft 1-2-3 cherry poke cake using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kraft 1-2-3 Cherry Poke Cake:

1. Prepare 1 loaf (16 oz) frozen pound cake, thawed
2. Take 3/4 cup boiling water
3. Get 1 packages (3 oz) JELL-O Cherry Flavor Gelatin
4. Make ready 1/4 cup cold water
5. Take 1 oz BAKER'S Semi-Sweet Chocolate
6. Take 2 cup thawed COOL WHIP Whipped Topping, divided
7. Prepare 1 1/2 cup cherry pie filling, divided

Instructions to make Kraft 1-2-3 Cherry Poke Cake:

1. Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at half 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 one-third 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.
4. 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.
5. MAKE AHEAD: Dessert can be prepared ahead of time. Refrigerate for up to 12 hours before serving.

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