Name: Holiday Poke Cake
Ingredients: 2 baked 9-inch round white cake layers, cooled - or 1 large Angel food cake; 2 cup boiling water; 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin Dessert; 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin Dessert; 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Holiday Poke Cake

Ingredients

2 baked 9-inch round white cake layers, cooled - or 1 large Angel food cake
2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin Dessert
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin Dessert
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Instructions

Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Makes 12 servings. Gumdrop Leaves and Flowers: Flatten green gumdrops with rolling pin on a smooth flat surface sprinkled with sugar. Roll until very thin, turning frequently to coat with sugar. Cut into leaf shapes. For flowers, flatten and roll red gumdrops into thin strips. Roll up each strip tightly to form a flower.