12 servingsPrep Time
1 (16 ounce) loaf: frozen pound cake, thawed
3/4 cup: boiling water
1 (3 ounce) package: JELL-O Cherry Flavor Gelatin
1/4 cup: cold water
1 ounce: BAKER'S Semi-Sweet Chocolate
2 cups: thawed COOL WHIP Whipped Topping, divided
1 1/2 cups: cherry pie filling, divided
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.
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.
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.
Calories: 254 kcal
Carbohydrates: 38 g
Cholesterol: 84 mg
Fat: 10.1 g
Fiber: 0.6 g
Protein: 2.9 g
Sodium: 190 mg