2 baked 8" or 9" white cake layers, cooled
1 (3 oz.) pkg. Jello gelatin, any flavor
1 c. boiling water
1/2 c. cold water
1 (8 oz.) container Cool Whip, thawed

Place cake layers, top side up, in 2 clean layer pans, prick each cake with serving fork at 1/2" intervals. Dissolve gelatin in boiling water, add cold water and pour carefully over cakes. Chill 3 or 4 hours. Dip 1 cake pan in warm water for 10 seconds, turn out onto serving plate. Top with 1 cup of Cool Whip. Unmold second cake layer, place on 1st layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired.