Christmas Poke Cake
1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix
1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 package (3 oz.) Jell-O Brand Lime Flavored Gelatin
2 cups boiling water
1 container (8 oz.) Birds Eye Cook Whip Non-Dairy Whipped Topping, thawed
Prepare cake mix as directed, baking in two 8 inch layer pands, cool.
Place cake layers, top sides up, in two clean 8 inch layer pans; prick each cake with fork at 1/2 inch intervals. Meanwhile, dissolve each flavor gelatin separately in 1 cup of the boiling water.
Carefully pour raspberry gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3-4 hours.
Dip one cake pan in warm water for about 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the whipped topping. Unmold second layer and carefully place on first layer. Frost top and sides with remaining whipped topping. Chill. Garnish with gumdrop holly leaves and berries.
To make gumdrop holly: flatten large green gumdrops on board sprinkled with Jell-0 lime flavored gelatin. Cut into holly leaf shapes. Cut berries using red gumdrops and Jell-O strawberry flavor gelatin.
