1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lime Jello
2 c. hot water
Cool Whip
1 pkg. Super Moist white cake mix

Bake cake in two 9 inch round layer pans. Cool. Remove from pans. Place cakes top sides up in 2 clean layer pans. Prick each cake with fork or straw in 1/2 inch intervals.

Dissolve each Jello in 1 cup hot water. Carefully spoon over each layer. Chill 3-4 hours. Dip pan in warm water 10 seconds, turn over onto serving plate. Top with whipped cream and put other layer on top and frost top and sides with whip cream.