Holiday Poke Cake

Yield: 16 servings

Ingredients

• 2 baked 9 inch round white cake layers, cooled
• 2 cups boiling water
• 1 (4 serving size) box Jell-O Brand Gelatin, any red flavor
• 1 (4 serving size) box Jell-O Brand Lime Flavor Gelatin
• 1 (8 ounce) container Cool Whip Whipped Topping, thawed

Instructions

1. Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce layers with large fork at 1/2 inch intervals.
2. Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved.
3. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer.
4. Refrigerate 3 hours.
5. Dip 1 cake pan into warm water for 10 seconds; unmold onto serving plate.
6. Spread with about 1 cup of the whipped topping.
7. Unmold second cake layer; carefully place on first cake layer.
8. Frost top and side of cake with remaining whipped topping.
9. Refrigerate at least 1 hour or until ready to serve.
10. Decorate with fresh raspberries, if desired.
11. Store leftover cake in refrigerator.

Nutrition

Per serving: Calories 220 Total fat 6g Saturated fat 3g Cholesterol 0mg Sodium 280mg Carbohydrate 39g Dietary fiber 0g Sugars 27g Protein 3g Vitamin A 0% DV Vitamin C 0% DV Calcium 6% DV Iron 2% DV

Diet Exchange: 2 1/2 Carbohydrate, 1 Fat

Attribution

Recipe and photo used with permission from: Kraft Heinz Company