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Christmas Cake




Source of Recipe


From the kitchen of Barbara Fetter
1 small package red Jello (Cherry, Strawberry etc)
1 small package green Jello (Lime)
1 package white cake mix (enough for 2 layer cake)
1 16oz container Cool Whip


Make white cake mix per box instructions, using two 9 inch round cake pans. After baking, let cakes cool for 10 minutes - then pop out of pans, clean out cake pans and return cakes back to pans. Using a fork, poke holes into cakes at various points to receive jello. Make up the red jello with hot water only and pour evenly as possible over one of the cakes. Then make up the green jello with just hot water and pour over the other round cake. Put both cakes into the frig for several hours. Place the bottom of the cake pans in hot water to help in removing the cakes from their pans. Spread the top of one cake with CoolWhip. Place the other cake on top and spread the remaining CoolWhip on top and sides. Cover and refrigerate until ready to serve.