Christmas Rainbow Poke Cake
- 1 (18.25 oz.) pkg. Betty Crocker SuperMoist white cake mix
- 1 (3 oz.) pkg. raspberry gelatin
- 1 (3 oz.) pkg. lime gelatin
- 2 c. boiling water
- 1 (8 oz.) container Cool Whip, thawed
- Prepare cake mix as directed on package. Pour into two 8 or 9-inch round pans. Bake as directed. Cool 10 minutes; remove from pans. Cool completely. Place cake layers, top side up, back in cleaned pans. Prick each with a utility fork at about 1/2-inch intervals. Pour 1 cup of the boiling water over the raspberry gelatin; stir until dissolved. Spoon over one layer. Repeat with lime gelatin over other layer. Refrigerate 3 to 4 hours. Dip one layer in pan of hot water for 10 seconds; invert on serving plate. Spread with 1 cup Cool Whip. Repeat with remaining layer, inverting it onto the Cool Whip. Frost with remaining Cool Whip. Refrigerate. Garnish with flattened gumdrops out to resemble holly, if desired.
white cake, raspberry gelatin, lime gelatin, boiling water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=59466 (may not work)