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CHRISTMAS RAINBOW CAKE 
1 pkg. white cake mix
1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lime Jello
2 c. boiling water
1 (9 oz.) container Cool Whip

Bake cake as directed - 2 layers. Cool 15 minutes. Poke with fork at 1/2 inch intervals. Do not remove from pans. Dissolve each package of Jello separately in 1 cup boiling water. Pour 1 over one layer, the other over the other layer. Chill 4 hours. Unmold 1 layer onto serving plate. Top with 1 cup Cool Whip. Unmold second layer. Frost top and sides with remaining Cool Whip. Chill.

Note: To unmold, dip pan in warm water up to the rim.

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