Moist And Fruity Rainbow Cake - cooking recipe

Ingredients

2 baked 8 or 9-inch white cake layers, cooled
2 pkg. (3 oz. each) Jell-O brand gelatin (any combination of lemon, lime or orange flavors)
2 c. boiling water
1 (8 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed

Preparation

Place cake layers, top side up, in 2 clean layer pans; prick each cake with utility fork at 1/2-inch intervals.
Dissolve each flavor gelatin separately in 1 cup of the boiling water.
Carefully pour one flavor gelatin over one cake layer and the other flavor gelatin over second cake layer.
Chill 3 or 4 hours.