Halloween Poke Cake

Courtesy of Kraft Kitchens

Servings: 16
Prep Time: 20 Min.
Cook Time: 30 Min.
Chill Time: 4 Hr. 15 Min.

* 1 pkg. (2-layer size) white cake mix
* 1 c. boiling water
* 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
* 1/2 c. cold water
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
* 1/2 tsp. yellow food coloring
* 1/4 tsp. red food coloring
* 3 Tbsp. Halloween sprinkles

1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3. Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

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

* Substitute: Prepare using COOL WHIP LITE Whipped Topping.

* Substitute: If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.

* Recipe courtesy of Kraft Kitchen

Calories: 220;   Total Fat: 8g;   Saturated Fat: 4g;   Cholesterol: 0mg;   Total Carbs: 34g;   Fiber: 0g;   Sugar: 22g;   Protein: 2g;   Sodium: 230mg;