Christmas Rainbow Cake - cooking recipe

Ingredients

1 pkg. white cake mix
1 pkg. raspberry flavor gelatin (3 oz.)
1 pkg. lime flavor gelatin (3 oz.)
2 c. boiling water
1 Cool Whip, thawed (8 oz.)

Preparation

Prepare cake mix as directed on package, baking in two 8-inch layer pans. Cool.
Place cake layers, top side up, in 2 clean 8-inch layer pans. Prick each cake with fork at 1/2-inch intervals.
Meanwhile, dissolve each flavor gelatin separately in 1 cup boiling water. Carefully pour raspberry flavor gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3 to 4 hours.
Dip one cake pan in warm water for 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the thawed whipped topping.
Unmold second cake layer and carefully place on first layer. Frost top and sides with remaining topping. Chill. Garnish with gumdrop holly leaves and berries.