Christmas Rainbow Cake

• 1 white cake mix
• 3 oz. lime gelatin
• 8 oz. Cool Whip
• 3 oz. raspberry gelatin
• 2 c. boiling water

1. Prepare cake mix as directed on package.
2. Pour into 2 (8-inch or 9-inch) round pans (not with removable bottoms).
3. Bake as directed.
4. Cool for 10 minutes.
5. Remove from pan.
6. Cool.
7. Place the layer, top side up back into 2 clean pans.
8. Prick with fork at 1/2-inch intervals.
9. Dissolve raspberry gelatin in 1 cup water. Do the same with lime in another bowl.
10. Spoon the raspberry gelatin over 1 layer and the lime over other layer.
11. Refrigerate for 3 to 4 hours.
12. Dip 1 pan into warm water for 10 seconds and invert on plate.
13. Shake gently to loosen.
14. Remove the pan.
15. Spread layer with 1 cup Cool Whip.
16. Top with second layer (removed as the first).
17. Frost with remaining topping.
18. Refrigerate.

white cake, lime gelatin, raspberry gelatin, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814212 (may not work)