You may also like
Ingredients
- 1 pkg. SuperMoist white cake mix
- 1 (3 oz.) pkg. raspberry Jell-O
- 1 (3 oz.) pkg. lime Jell-O
- 2 c. boiling water
- 1 (8 oz.) Cool Whip
Method
- Prepare cake as directed.
- Bake as directed in 2 cake pans; cool 10 minutes.
- Place cake layers, top side up, back in 2 clean pans; prick each with fork at 1/2-inch intervals.
- Pour 1 cup boiling water over raspberry Jell-O in bowl, stir until dissolved. Spoon raspberry over 1 layer.
- Repeat with lime Jell-O. Refrigerate 3 to 4 hours.
- Dip 1 layer in pan into warm water 10 seconds; invert on plate gently shaking to loosen.
- Remove from pan, spread layer with 1 cup Cool Whip.
- Remove remaining layer same way; place on top of first layer.
- Frost with Cool Whip. Refrigerate; garnish with flattened gumdrops, cut to look like holly.
