1 Super Moist cake mix
1 pkg. (3 oz.) raspberry Jello
1 pkg. (3 oz.) lime Jello
2 c. boiling water
8 oz. container Cool Whip

Prepare cake mix as directed on package for 2 (9 inch) cake pans. Cool 10 minutes. Remove from pan, and cool completely. When cool, put back in clean pans, top side up. Poke holes in each cake with a utility fork. Mix Jellos separately, each with one cup of boiling water. Mix well until Jello is dissolved. Spoon raspberry Jello over one layer, and lime Jello over the other layer. Refrigerate 3 to 4 hours.

Remove pans from refrigerator and place in warm water 10 seconds. Invert layer on cake plate gently shaking to loosen. Spread with Cool Whip. Repeat with second layer, inverting on top of first layer. Frost sides and top with remaining Cool Whip. Garnish with gum drops to make holly for holiday cake.