Christmas Rainbow Poke Cake - cooking recipe

Ingredients

1 (18.25 oz.) pkg. Betty Crocker SuperMoist white cake mix
1 (3 oz.) pkg. raspberry gelatin
1 (3 oz.) pkg. lime gelatin
2 c. boiling water
1 (8 oz.) container Cool Whip, thawed

Preparation

Prepare cake mix as directed on package. Pour into two 8 or 9-inch round pans. Bake as directed. Cool 10 minutes; remove from pans. Cool completely. Place cake layers, top side up, back in cleaned pans. Prick each with a utility fork at about 1/2-inch intervals. Pour 1 cup of the boiling water over the raspberry gelatin; stir until dissolved. Spoon over one layer. Repeat with lime gelatin over other layer. Refrigerate 3 to 4 hours. Dip one layer in pan of hot water for 10 seconds; invert on serving plate. Spread with 1 cup Cool Whip. Repeat with remaining layer, inverting it onto the Cool Whip. Frost with remaining Cool Whip. Refrigerate. Garnish with flattened gumdrops out to resemble holly, if desired.