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

Prepare cake in 2 round pans. Cool 10 minutes. Remove from pans and cool. Replace in pans, prick each with fork at 1/2 inch intervals. Use 1 cup water for each Jello. Pour over 1 layer only. Repeat with other. Cool 3-4 minutes. Dip layers in water 10 seconds to remove from pan. Frost with Cool Whip. Refrigerate.