1 pkg. white cake mix
1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lime Jello
2 c. boiling water
1 (8 oz.) container Cool Whip

Prepare cake mix as directed. Bake in 2 round pans. Cool completely. Prick each layer at 1/2 inch intervals. Pour 1 cup water over raspberry Jello in bowl. Stir until dissolved. Spoon Jello over 1 cake layer. Repeat with lime Jello and other cake layer. Frost with Cool Whip. Garnish with flattened gum drops; cut to resemble holly.