Christmas Rainbow Poke Cake

 

1 pkg. Super Moist White Cake

1 3 oz. pkg. raspberry Gelatin

1 3 oz. pkg. lime Gelatin

2 C. Boiling Water

8 oz. Cool Whip

 

Prepare cake as directed on package in 2 8 or 9″ round pans. Bake as directed; cool 10 minutes. Remove from pans and cool completely. Place cake layers, top side up back into pans, which have been cleaned. Prick each layer with utility fork at 1/2 inch intervals. Pour 1 C. boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon over one cake layer. Repeat with lime flavor and the second layer of cake. Refrigerate 3 – 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert onto plate, gently shaking to loosen. Remove pan and spread layer with 1 C. cool whip. Remove remaining layer as above, invert on first layer. Frost with remaining cool whip. Refrigerate; garnish with flattened gum drops, cut to resemble holly