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Christmas Rainbow Poke Cake

cakes, christmas

1 pkg supermoist white cake mix
1 pkg (3 oz) raspberry jell-o
1 pkg (3 oz) lime jell-o
2 cup boiling water
8 oz cool-whip topping; thawed

Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 inch (Do not use pans with removable bottoms) Bake as directed; cool 10 min. Remove from pans. Cool Completely. Place cake layers, top sides up, back in the clean pans; prick each layer with a utility fork at 1/2 inch intervals. Pour 1 cup of the boiling water over raspberry jell-o in a bowl; stir until dissolved. Spoon raspberry jell-o over 1 layer. Repeat with lime jell-o. Refrigerate for 3-4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan. Spread layer with 1 cup cool whip. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate. Garnish as desired. Posted to MC-Recipe Digest V1 #907 by Diana Stephens on Nov 13, 1997

Yield: 1 servings

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