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

Prepare cake as directed in 2 (9 inch) pans. Cool cake for 10 minutes, then invert on to cooling racks. Wash cake pans and dry well. When completely cool, carefully place layers into clean pans, top side up. Prick each layer with a fork all over.

Mix each package of Jello with 1 cup of boiling water (separately). Pour raspberry Jello over one layer and lime Jello over the other layer. Refrigerate 3 hours. Dip each pan in hot water for 10 seconds to remove. Ice cake with Cool Whip. Keep cake refrigerated.