Cherry JELL-O Poke Cake

• 2 baked (9-inch) round white cake layers, cooled
• 2 cups boiling water
• 2 pkg. (11.2 g each) Jell-O No Sugar Added Cherry Jelly Powder
• 2 cups thawed Cool Whip Light Whipped Topping

1. Place both cake layers, top-sides up, in clean 9-inch round cake pans.
2. Pierce layers evenly with large fork at 1/2-inch intervals.
3. Stir boiling water into dry jelly powder in medium bowl at least 2 min.
4. until completely dissolved.
5. Pour evenly over cake layers.
6. Refrigerate 3 hours.
7. Dip one of the cake pans in warm water 10 sec.
8. ; unmold onto serving plate.
9. Spread with about 1 cup of the whipped topping.
10. Unmold second cake layer; carefully place on first cake layer.
11. Frost top and side of cake with remaining whipped topping.
12. Refrigerate at least 1 hour or until ready to serve.
13. Decorate as desired.
14. Store leftover cake in refrigerator.

white cake, boiling water, no sugar

Taken from www.kraftrecipes.com/recipes/cherry-jell-o-poke-cake-104548.aspx (may not work)