Christmas Rainbow Cake - cooking recipe

Ingredients

1 white cake mix
3 oz. lime gelatin
8 oz. Cool Whip
3 oz. raspberry gelatin
2 c. boiling water

Preparation

Prepare cake mix as directed on package.
Pour into 2 (8-inch or 9-inch) round pans (not with removable bottoms).
Bake as directed.
Cool for 10 minutes.
Remove from pan.
Cool.
Place the layer, top side up back into 2 clean pans.
Prick with fork at 1/2-inch intervals.
Dissolve raspberry gelatin in 1 cup water. Do the same with lime in another bowl.
Spoon the raspberry gelatin over 1 layer and the lime over other layer.
Refrigerate for 3 to 4 hours.
Dip 1 pan into warm water for 10 seconds and invert on plate.
Shake gently to loosen.
Remove the pan.
Spread layer with 1 cup Cool Whip.
Top with second layer (removed as the first).
Frost with remaining topping.
Refrigerate.