Contributed by Monica Shorp.
Ingredients –
– 1 pkg. white cake mix
– 1 3 ox. pkg. raspberry Jello
– 1 3 oz. pkg. lime Jello
– 2 c. boiling water
– 1 container (8 oz.) Cool Whip
Prepare cake mix as directed on package. Pour batter into 2 round pans (8″ or 9-1/2″). Bake as directed; cool 10 minutes. Remove from pan; cool completely. Place cake layers top sides up, back in the 2 clean pans; prick each layer with utility forks at 1/2″ intervals. Pour 1 c. boiling water over raspberry Jello in bowl; stir until Jello is dissolved. Spoon over one layer. Repeat with lime jello. Refrigerate 3-4 hours. Dip 1 layer in pan of warm water 10 sec.; invert on plate, shaking gently to loosen. Remove pan; spread layer with 1 c. of topping. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened gumdrops cut to resemble holly.
