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Halloween Poke Cake

Halloween Poke Cake

Ingredients



Instructions

  1. Prepare cake batter and bake in 13 x 9-inch baking pan as directed on package.
  2. Cool cake in pan for 15 minutes.
  3. Pierce cake with large fork at 1/2-inch intervals.
  4. Stir boiling water into dry gelatin in small bowl at least 2 minutes until completely dissolved.
  5. Add cold water; stir.
  6. Carefully pour over cake.
  7. Refrigerate for 3 hours.
  8. Tint whipped topping orange with food coloring; spread onto top of cake.
  9. Refrigerate for at least 1 hour or until ready to serve.
  10. Decorate with sprinkles.
  11. Store leftover cake in refrigerator.

Prep Time: 1 hr min | Makes: 16 servings

How To Thaw COOL WHIP: Place unopened 8-ounce tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.

Great Substitute: Prepare as directed, using COOL WHIP LITE Whipped Topping.

Nutrition (per serving): Calories 200 Total fat 6g Saturated fat 3g Cholesterol 0mg Sodium 250mg Carbohydrate 34g Dietaryfiber 0g Sugars 22g Protein 2g

Vitamin A 0%DV Vitamin C 0%DV Calcium 6%DV Iron 2%DV

Recipe and photo credit: Kraft Kitchens - kraftrecipes.com

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