Christmas Rainbow Poke Cake - cooking recipe

Ingredients

1 pkg. Super Moist white cake mix
1 pkg. (3 oz.) Jell-O brand raspberry flavor gelatin
1 pkg. (3 oz.) Jell-O brand lime flavor gelatin
2 c. boiling water
1 container (8 oz.) Birds Eye Cool Whip nondairy whipped topping, thawed

Preparation

Prepare cake mix as directed on package.
Pour batter into 2 round pans (8 or 9 x 1 1/2-inch).
Do not use pans with removable bottom.
Bake as directed; cool 10 minutes.
Remove from pans; cool completely.
Place cake layers, top side up, bake in the 2 clean pans; prick each cake layer.
Pour 1 cup of the boiling water over raspberry flavor gelatin in bowl; stir until gelatin is dissolved.
Spoon raspberry flavor gelatin over 1 layer.
Repeat with lime flavor gelatin.
Refrigerate 3 to 4 hours.
Dip 1 layer in pan with warm water 10 seconds.
Invert on plate, gently shaking to loosen.
Remove pan; spread layer with 1 cup of whipped topping.
Remove remaining layer from pan as directed; invert on first layer.
Remove from pan; frost with remaining topping. Refrigerate.
Garnish with flattened gumdrops to resemble holly.