Recipe of Eric Ripert Kraft 1-2-3 Cherry Poke Cake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kraft 1-2-3 cherry poke cake. It is one of my favorites. For mine, 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 well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Kraft 1-2-3 Cherry Poke Cake is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have 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. Take 1 loaf (16 oz) frozen pound cake, thawed
2. Get 3/4 cup boiling water
3. Prepare 1 packages (3 oz) JELL-O Cherry Flavor Gelatin
4. Take 1/4 cup cold water
5. Prepare 1 oz BAKER'S Semi-Sweet Chocolate
6. Prepare 2 cup thawed COOL WHIP Whipped Topping, divided
7. Get 1 1/2 cup cherry pie filling, divided

Steps 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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