1 pkg. white cake mix
1 pkg. (3 oz.) Jello brand raspberry flavor gelatin
1 pkg. (3 oz.) Jello brand lime flavor gelatin
2 c. boiling water
1 container (8 oz.) Cool Whip non-dairy whipped topping, thawed

Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inches (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely.

Place cake layers, top sides up, back in the 2 clean pans; prick each layer with utility fork at 1/2 inch intervals. Pour 1 cup of the boiling water over raspberry flavor gelatin in bowl, stir until gelatin is dissolved.

Spoon raspberry flavor gelatin over 1 layer. Repeat with lime flavor gelatin. Refrigerate 3 to 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 of the whipped topping.

Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened gumdrops, cut to resemble holly.