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

Prepare cake mix as directed on box. Pour into 2 round 9 inch pans. Bake as directed for 10 minutes. Remove from pan and cool completely. Put cakes back in pans. Punch holes all over the top of the layers with a big fork. Pour 1 cup of boiling water over raspberry Jello in a small bowl. Stir until dissolved. Spoon over 1 layer. Repeat with lime Jello pouring over the other layer. Chill for 3 to 4 hours. Dip bottom of pans in warm water (10 seconds). Dump raspberry layer on bottom, lime on top and spread with Cool Whip. Refrigerate.