2 cups frozen whipped topping, thawed and divided
1 (16-oz) loaf-style frozen pound cake, thawed at room temperature
3/4 cup boiling water
1 pkg (3-oz) cherry JELL-O
1/4 cup cold water
1 oz semisweet chocolate
1 1/2 cups cherry pie filling, divided
Pierce cake with skewer at 1/2-inch intervals, poking skewer all the way through the cake.
Place JELL-O in a small bowl and add the boiling water; stir 2 minutes or until JELL-O is completely dissolved. Stir in the cold water, spoon over the cake.
Refrigerate cake for 1 hour.
While cake is chilling, make chocolate curls for garnish using the semisweet chocolate.
Invert cake onto a platter or tray and cut cake in half horizontally. Spread the bottom half of the cake with 1/3 cup of the whipped topping and cover topping with 1 cup of the pie filling. Add the top layer.rost top and sides of cake with the remaining whipped topping. Garnish with the remaining pie filling and the chocolate curls.
3/4 cup boiling water
1 pkg (3-oz) cherry JELL-O
1/4 cup cold water
1 oz semisweet chocolate
1 1/2 cups cherry pie filling, divided
Pierce cake with skewer at 1/2-inch intervals, poking skewer all the way through the cake.
Place JELL-O in a small bowl and add the boiling water; stir 2 minutes or until JELL-O is completely dissolved. Stir in the cold water, spoon over the cake.
Refrigerate cake for 1 hour.
While cake is chilling, make chocolate curls for garnish using the semisweet chocolate.
Invert cake onto a platter or tray and cut cake in half horizontally. Spread the bottom half of the cake with 1/3 cup of the whipped topping and cover topping with 1 cup of the pie filling. Add the top layer.rost top and sides of cake with the remaining whipped topping. Garnish with the remaining pie filling and the chocolate curls.
The file photo
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