1-2-3 Cherry Poke Cake

Ingredients

• 3 oz jell-o cherry flavor gelatin 
• 1.5 cups cherry pie filling divided
• 16 oz round cake frozen thawed
• 1 oz baker's semi-sweet chocolate 
• 0.3 cup water cold
• 0.8 cup water boiling
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• aluminum foil
• skewers

Directions

1. Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-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.
4. Cut cake horizontally in half.
5. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP.
6. Garnish with remaining pie filling and chocolate curls.