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

Prepare cake mix as directed on box. Bake in two well greased and floured 9 inch layer pans at 350 degrees for 25-30 minutes. Cool in pans 15 minutes. Poke with a fork at 1/2 inch spaces. Do not remove from pan.

Dissolve each package of Jello separately in 1 cup boiling water. Pour raspberry Jello over 1 layer, lime over the other layer. Chill 4 hours.

Unmold one layer unto serving plate. Top with 1 cup Cool Whip. Unmold second layer unto the first. Frost top and sides with remaining Cool Whip. Chill. Garnish with gumdrops, cherries, etc.