2 cups boiling water
1 small pkg any Red Jello
1 small pkg any Green Jello
1 tub Cool Whip
Place cake layers, top side up in 2 clean 9' cake pans.
Pierce cake with large fork at 1/2' intervals.
Stir 1 cup boiling water into red Jello and 1 cup into green Jello
until each are completely dissolved (at least 2 minutes). Carefully pour
the red Jello mixture over one cake layer and the green jello over the other.
Refrigerate 3 hours.
Dip 1 cake layer into warm water for about 10 seconds and unmold
onto serving plate. (Don't get the cake wet!) Spread with about 1
cup of Cool Whip. Unmold the second layer and place carefully on top of
the first layer. Frost top and sides with the rest of the Cool Whip.
Refrigerate at least 1 hour or until ready to serve.
Decorate with cranberries and mint sprigs. Store leftovers in the refrigerator.
This cake is just plain luscious! And easy! Cathy
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