• 1 box white cake mix
• 1 pkg raspberry Jello
• 1 box lime Jello
• 2 cups boiling water
• 1 container Cool Whip

Bake cake as directed on box in 2 well-greased and floured 9″ pans. Remove from oven and cool in pans 15 minutes.

Poke layers with fork at 1/2″ intervals. Do not remove from pans.

Dissolve each package of jello separately in 1 cup of boiling water. Pour raspberry flavor over 1 layer and lime flavor over the other.

Chill four hours.

Unmold 1 layer onto serving platter and top with 1 cup of Cool Whip. Place second layer on top and frost the entire cake with the remaining Cool Whip.

Decorate with gumdrops rolled and cut into holly.