1 pkg. white cake mix
1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lime Jello
2 c. boiling water
1 (18 oz.) Cool Whip

Divide cake mix into two cake pans and bake. Place layers in two clean pans, top side up. Prick cakes at 1/2 inch intervals. Dissolve Jello in boiling water. Pour over cakes. Chill 3-4 hours. Dip pans in warm water to loosen cakes. Top with Cool Whip.