1 pkg. super moist 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, thawed
Gumdrops (red and green)

Prepare cake as directed on package. Pour batter into 2 round pans (8 or 9 inch). Bake as directed. Cool 10 minutes. Remove from pans; cool completely. Place cake layers, top side up, back in the 2 pans (clean). Prick each layer with utility fork at 1/2 inch intervals. Pour 1 cup of the boiling water over the raspberry Jello in bowl. Stir until Jello is dissolved. Spoon over 1 layer of cake. Repeat with lime Jello and other layer of cake. Refrigerate 3 to 4 hours. Dip 1 layer in pan of warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of Cool Whip. Remove other layer from pan in same manner; invert onto first layer. Frost with remaining Cool Whip. Refrigerate; garnish with flattened gumdrops. Cut to resemble holly.