1 pk SuperMoist White Cake Mix
1 pk (3 oz) Raspberry Jell-O
1 pk (3 oz) Lime Jell-O
2 c Boiling water
8 oz Cool-Whip topping; thawed
Prepare cake mix as directed on package. Pour batter into 2 round pans, 8
or 9 inch (Do not use pans with removable bottoms) Bake as directed; cool
10 min. Remove from pans. Cool Completely. Place cake layers, top sides up,
back in the clean pans; prick each layer with a utility fork at 1/2 inch
intervals. Pour 1 cup of the boiling water over raspberry jell-o in a bowl;
stir until dissolved. Spoon raspberry jell-o over 1 layer. Repeat with lime
jell-o. Refrigerate for 3-4 hours. Dip 1 layer in pan into warm water 10
seconds; invert on plate, gently shaking to loosen. Remove pan. Spread
layer with 1 cup cool whip. Remove remaining layer from pan as above;
invert on first layer. Remove pan; frost with remaining topping.
Refrigerate. Garnish as desired.
Yields
1 Servings