Moist And Fruity Rainbow Cake - cooking recipe

Ingredients

2 baked 8 or 9-inch white cake layers, cooled
2 (3 oz.) pkg. Jell-O (any flavor)
2 c. boiling water
1 (8 oz.) container Cool Whip

Preparation

Place cake layers, top sides up, in 2 clean layer pans.
Prick each cake with utility fork at 1/2-inch intervals.
Dissolve gelatin in boiling water.
Pour carefully over cakes.
Chill 3 to 4 hours.
Dip cake pan in warm water for 10 seconds; turn out onto serving plate.
Top with 1 cup of the whipped topping.
Unmold second cake layer and place carefully on first layer.
Frost top and sides with remaining whipped topping.
Chill.
Garnish as desired.