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

Prepare cake mix as directed on package. Pour batter into 2 round pans, 9 x 1 1/2 inches. 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 Jello in bowl; stir until dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3-4 hours. Dip layer in pan of water 10 seconds; invert on plate. Spread layer with Cool Whip. Remove remaining layer from pan, invert on first layer. Finish frosting with remaining Cool Whip. Refrigerate, garnish with flattened gumdrops, cut to resemble holly.