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Ingredients
- 2 baked white cake layers (9 inch), cooled
- 2 cups boiling water, divided
- 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
- 1 pkg. (85 g) Jell-O Lime Jelly Powder
- 2 cups thawed Cool Whip Whipped Topping, divided
Method
- Place cakes, top-sides up, in 2 clean 9-inch round pans.
- Pierce cakes with large fork at 1/2-inch intervals.
- Add 1 cup boiling water to each flavour jelly powder in separate bowl; stir 2 min.
- until completely dissolved.
- Carefully pour red jelly over 1 cake layer, and green jelly over remaining cake layer.
- Refrigerate 3 hours.
- Unmold cakes.
- Fill and frost with Cool Whip.
- Keep refrigerated.
