Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.
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 (162g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 287 | ||
Calories from Fat: 70 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 55.2mg | 17 % | |
Sodium 151.8mg | 5 % | |
Potassium 137.5mg | 4 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 50.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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