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2 baked 9-inch round white cake layers, cooled
2 cups boiling water
1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.
Yield: 16 servings (Serving size: 16 servings)
2 cups boiling water
1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.
Yield: 16 servings (Serving size: 16 servings)
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