Rainbow Cake - cooking recipe

Ingredients

2 (3 oz.) pkg. Jell-O brand gelatin (any 2 flavors)
2 c. boiling water
2 baked 8 or 9-inch cake layers, cooled
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 a utility fork at 1/2-inch intervals.
Dissolve each flavor gelatin separately in one cup of boiling water and carefully spoon each over one of the cake layers.
Chill 3 to 4 hours.
Dip one cake pan in warm water for 10 seconds; turn out onto a serving plate.
Top with one cup of whipped topping.
Unmold second cake layer; place carefully on first layer.
Frost top and sides with remaining whipped topping.
Chill.
Garnish as desired.