Christmas Rainbow Poke Cake - cooking recipe

Ingredients

1 pkg. SuperMoist white cake mix
1 (3 oz.) pkg. raspberry flavored jello
1 (3 oz.) pkg. lime flavored jello
2 c. boiling water
1 (8 oz.) Cool Whip

Preparation

Prepare cake mix as directed on box.
Pour batter into 2 round pans, 8 or 9 x 1 1/2-inch (do not use pans with removable bottoms).
Bake as directed; cool 10 minutes.
Remove from pans; cool completely.
Place cake layers, top side up, back in the 2 clean pans.
Prick each layer with fork at 1/2-inch intervals. Pour 1 cup boiling water over raspberry jello in bowl; stir until jello is dissolved.
Spoon raspberry jello over 1 layer.
Repeat with lime jello.
Refrigerate 3 to 4 hours.
Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen.
Remove pan; spread layer with 1 cup Cool Whip.
Remove remaining layer from pan the same way.
Frost with remaining Cool Whip.
Refrigerate and garnish with flattened gumdrops; cut to resemble holly.