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Ingredients
- 2 baked 9 inch round white cake layers, cooled
- 2 cups boiling water
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 (3 ounce) package lime Jell-O gelatin
- 1 (12 ounce) container Cool Whip
Method
- Place cake layers,top sides up in 2 clean 9-inch round cake pans.
- Pierce layers all over with a fork.
- Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
- Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
- Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
- Unmold onto serving plate.
- Spread about 1 cup of Cool Whip over the top.
- Unmold the other layer and place on top of the first layer.
- Frost with remaining Cool Whip.
- Keep refrigerated.
