Rainbow Chiffon Jello Mold - cooking recipe

Ingredients

1 (3 oz.) raspberry jello
1 (3 oz.) lemon jello
1 (3 oz.) lime jello
3 (8 oz.) containers Cool Whip

Preparation

Dissolve jello in 3 separate bowls using 3/4 cup hot water in each bowl and 3/4 cup of cold water.
Set in refrigerator until very thick.
Beat each bowl of jello.
Add one Cool Whip to each bowl and whip with electric beater until frothy.
Place in layers in Bundt pan which has been sprayed with Pam.
Set 3 hours before serving.
Put raspberry on top, lemon in middle and lime on bottom.