Jello Poke Cake

2 bakes (9") round white cake layers, cooled
2 c. boiling water
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELLO (black cherry or any flavor that sounds good)
1 tub (8 oz.) Cool Whip, thawed

• Place both cake layers, top-sides up, in clean 9" round cake pans. Pierce layers evenly with large fork a 1/2" intervals.

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.

• Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 c. of the cool whip. Unmold second layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired (berries, etc.) Store in refrigerator.

from the kitchen of Cindy Fillmore