Easy Cherry Pie Poke Cake with Chocolate Curls

• 1 pkg. (304 g) frozen pound cake, thawed
• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Cherry Jelly Powder
• 1/4 cup cold water
• 1 oz. Baker's Semi-Sweet Chocolate
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1-1/2 cups cherry pie filling, divided

1. Remove foil lid from cake package.
2. (Do not remove cake from pan.)
3. Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
4. Add boiling water to jelly powder in small bowl; stir 2 min.
5. until completely dissolved.
6. Stir in cold water; pour over cake.
7. Refrigerate 1 hour.
8. Meanwhile, make curls from chocolate.
9. (See tip.)
10. Invert cake onto platter; cut horizontally in half.
11. Spread bottom half of cake with 1/3 cup Cool Whip; cover with 1 cup pie filling and top cake layer.
12. Frost top and sides of cake with remaining Cool Whip.
13. Garnish with remaining pie filling and chocolate curls.

frozen pound cake, boiling water, cold water, chocolate, topping, cherry pie filling

Taken from www.kraftrecipes.com/recipes/easy-cherry-pie-poke-cake-chocolate-curls-158900.aspx (may not work)