1 pkg. white cake mix
1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 (3 oz.) lime Jello
2 (9 oz.) tubs Cool Whip

Prepare cake mix as directed - baking in 2 well greased and floured cake pans (9 inch). Cool in pans 15 to 20 minutes. Poke small holes at 1/2 inch intervals. Do not remove from pans. Dissolve each package of Jello separately in one cup boiling water. Pour raspberry over one pan and lime over the other.

Chill for 4 hours. Unmold each one over the other and frost top and sides with Cool Whip. Chill and garnish with flattened gum drops, cut to resemble holly.