2 pkg. Jello
1 1/4 c. boiling water
1 tub Cool Whip

Dissolve Jello in boiling water in large bowl, stirring 2 minutes or until completely dissolved. Refrigerate 15 minutes or until Jello is cooled to room temperature.

Remove bowl from refrigerator. Using wire whisk, vigorously stir whipped topping into Jello until smooth. Spread evenly in 13 x 9 inch pan. Refrigerate at least 3 hours.

Dip pan in warm water for 10 seconds. Cut into shapes with cookie cutters. Lift from pans. Decorate and serve.