Ingredients
1 loaf
(16 oz.) frozen pound cake, thawed
3/4 cup
boiling water
1 pkg.
(3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup
cold water
1 oz.
BAKER'S Semi-Sweet Chocolate
2 cups
thawed COOL WHIP Whipped Topping, divided
1-1/2 cups
cherry pie filling, divided
Instructions
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. Cut cake horizontally in half. 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. Garnish with remaining pie filling and chocolate curls.