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Cherry JELL-O Poke Cake

average rating

rate/review

prep time

30 min

total time

4 hr 30 min

makes

16 servings, one slice (91 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

Make It

PLACE both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.

STIR boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.

DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.