Recipe of Any-night-of-the-week Kraft 1-2-3 Cherry Poke Cake
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Kraft 1-2-3 Cherry Poke Cake. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Kraft 1-2-3 Cherry Poke Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kraft 1-2-3 Cherry Poke Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kraft 1-2-3 Cherry Poke Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kraft 1-2-3 Cherry Poke Cake estimated approx 20 mins.
To begin with this particular recipe, we have to first prepare a few components. You can have Kraft 1-2-3 Cherry Poke Cake using 7 ingredients and 5 steps. Here is how you can achieve it.
I found this recipe on Kraft's website and decided to give it a try for the holidays.
Ingredients and spices that need to be Take to make Kraft 1-2-3 Cherry Poke Cake:
- 1 loaf (16 oz) frozen pound cake, thawed
- 3/4 cup boiling water
- 1 packages (3 oz) JELL-O Cherry Flavor Gelatin
- 1/4 cup cold water
- 1 oz BAKER'S Semi-Sweet Chocolate
- 2 cup thawed COOL WHIP Whipped Topping, divided
- 1 1/2 cup cherry pie filling, divided
Instructions to make Kraft 1-2-3 Cherry Poke Cake
- Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at half inch intervals, poking skewer through cake to bottom of pan.
- 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.)
- Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with one-third 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.
- HOW TO MAKE CHOCOLATE CURLS: Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
- MAKE AHEAD: Dessert can be prepared ahead of time. Refrigerate for up to 12 hours before serving.
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