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

Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inch (do not use pans with removable bottoms). Bake as directed. Cool 10 minutes. Remove from pans, cool completely.

Place cake layer, top sides up, back in the 2 clean pans. Prick each layer with the fork at 1/2 inch intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3-4 hours.

Dip 1 layer in pan into warm water 10 seconds. Invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup whipped topping. Remove remaining layer from pan as above; invert on first layer. Remove pan. Frost with remaining topping. Refrigerate.