1 pkg. Supermoist white cake mix
1 pkg. (3 oz.) Jello brand raspberry flavor gelatin (or favorite flavor)
1 pkg. (3 oz.) Jello brand lime flavor gelatin (or favorite flavor)
2 c. boiling water
1 container (8 oz.) Birds eye Cool Whip non dairy topping, thawed

(For Christmas use Raspberry and Lime). Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inches (do not use pans with removable bottoms). 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 flavor gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry flavor gelatin over 1 layer. Repeat with lime flavor gelatin over remaining layer. Refrigerate 3 to 4 hours. Dip pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Spread layer with 1 cup of whipped topping. Remove remaining layer as above; invert on first layer. Frost with remaining topping.