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

Prepare cake as directed on box. Pour into 2 (8 or 9 x 1 1/2 inch) pans. Bake. Cool 10 minutes; remove; cool completely.

Place cake top side up back in two clean pans; prick each layer with a utility fork at 1/2 inch intervals. Pour 1 cup of water in raspberry Jello, stir, then spoon over 1 layer; repeat with lime; refrigerate 3-4 hours.

Dip one pan into warm water 10 seconds, gently shake to loosen. Remove pan and spread with 1 cup Cool Whip. Repeat with lime and spread frosting with remaining Cool Whip.