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In this post, you will learn how to make 123 Jello Cherry Poke Cake for Holiday Des and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make 123 Jello Cherry Poke Cake for Holiday Des.
- * 1 loaf (16 oz ) frozen pound cake, thawed
- * 3/4 cup boiling water
- * 1 package (3 oz ) jell o cherry flavor gelatin
- * 1/4 cup cold water
- * 1 oz baker's semi sweet chocolate
- * 2 cup thawed cool whip whipped topping, divided
- * 1-1/2 cup cherry pie filling, divided
- Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at ½-inch intervals, poking skewer through cake to bottom of pan.
- 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.
- 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.
- Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with ⅓ 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.
- Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.
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The Ingredients:-* 1 loaf (16 oz ) frozen pound cake, thawed* 3/4 cup boiling water* 1 package (3 oz ) jell o cherry flavor gelatin* 1/4 cup cold water* 1 oz baker's semi sweet chocolate* 2 cup thawed cool whip whipped topping, divided* 1-1/2 cup cherry pie filling, dividedThe Instructions:-Remove foil lid from cake package. (Do not” />