|1 pack||SuperMoist White Cake Mix|
|1 pack||(3 oz) Raspberry Jell-O|
|1 pack||(3 oz) Lime Jell-O|
|2 cups||Boiling water|
|8 ounces||Cool-Whip topping; thawed|
Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 inch (Do not use pans with removable bottoms) Bake as directed; cool 10 min. Remove from pans. Cool Completely. Place cake layers, top sides up, back in the clean pans; prick each layer with a utility fork at ½ inch intervals. Pour 1 cup of the boiling water over raspberry jell-o in a bowl; stir until dissolved. Spoon raspberry jell-o over 1 layer. Repeat with lime jell-o. Refrigerate for 3-4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan. Spread layer with 1 cup cool whip. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping.
Refrigerate. Garnish as desired.
Posted to MC-Recipe Digest V1 #907 by Diana Stephens <mdstephe@...> on Nov 13, 1997
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