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.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 16.2mg||5 %|
|Sodium 152.6mg||5 %|
|Potassium 68.6mg||2 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 32.6g|
|Protein 2.2g||3 %|
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Calories per serving: 213
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