CHRISTMAS RAINBOW POKE CAKE
1 pkg. super moist white cake mix
1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lime Jello
2 c. boiling water
1 (8 oz.) container Cool Whip, thawed
Gumdrops (red and green)
Prepare cake as directed on package.
Pour batter into 2 round pans (8 or 9 inch).
Bake as directed. Cool 10 minutes. Remove from pans; cool completely.
Place cake layers, top side up, back in the 2 pans
(clean). Prick each layer with utility fork at 1/2 inch intervals.
Pour 1 cup of the boiling water over the raspberry Jello in bowl.
Stir until Jello is dissolved.
Spoon over 1 layer of cake.
Repeat with lime Jello & other layer of cake.
Refrigerate 3 to 4 hours.
Dip 1 layer in pan of warm water 10 seconds; invert on plate,
gently shaking to loosen.
Remove pan; spread layer with 1 cup of Cool Whip.
Remove other layer from pan in same manner; invert onto first layer.
Frost with remaining Cool Whip.
Refrigerate; garnish with flattened gumdrops.
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