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

Prepare cake as directed; pour batter into 2 round pans and bake as directed; cool 10 minutes and remove from pans then cool thoroughly; place cakes back in pans and prick with fork at 1/2 inch intervals. Pour 1 cup boiling water/raspberry Jello mixture on one and 1 cup boiling water and lime Jello mixture over the other cake; refrigerate 3 to 4 hours. Dip pan into warm water for 10 seconds, remove from pan onto serving plate; spread between layers 1 cup Cool Whip with remainder used to frost cake; refrigerate.

Garnish with flattened gumdrops, cut to resemble holly leaves. Or, flatten large gumdrops with rolling pin--roll gumdrop strips together to 1/16 inch thick coated with sugar. Cut with sharp knife; place in ribbon areas as though wrapping a package. Cut seven 3x1 inch strips and form a bow.