From the kitchen of Barbara Fetter

1 small package red Jell-O (Cherry, Strawberry etc)
1 small package green Jell-O (Lime)
1 package white cake mix (enough for 2 layer cake), plus ingredients to prepare
1 container (16 ounce) Cool Whip


  1. Make white cake mix per box instructions, using two 9 inch round cake pans.
  2. After baking, let cakes cool for 10 minutes.
  3. Remove cake from pans, clean out cake pans and return cakes back to pans.
  4. Using a fork, poke holes into cakes at various points to receive Jell-O.
  5. Make up the red Jell-O with hot water only (no cold water) and pour evenly as possible over one of the cakes.
  6. Then make up the green Jell-O with hot water only and pour over the other round cake.
  7. Put both cakes into the refrigerator for several hours.
  8. Place the bottom of the cake pans in hot water to help in removing the cakes from their pans.
  9. Spread the top of one cake with Cool Whip.
  10. Place the other cake on top and spread the remaining Cool Whip on top and sides.
  11. Cover and refrigerate until ready to serve.