1 box white cake mix
1 pkg. (3 oz.) lime Jello
1 pkg. raspberry Jello
2 c. hot water
1 tub (9 oz.) Cool Whip

Grease and flour two 9 inch cake pans. Bake at 350 degrees for 25-30 minutes. Cool in pans. Poke with fork at 1/2 inch intervals. Pour Jello over layer cake. Chill 4 hours. Unmold. Top with 1 cup Cool Whip. Repeat with 2nd layer. Frost tops and sides with rest of Cool Whip. Garnish with flattened gum drops to resemble holly.