Christmas Rainbow Cake

*From Magical Endings CookBook

1 pkg (2-layer size) white cake mix
1 pkg (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg (4-serving size) JELL-OBrand Strawberry Gelatin
2 tubs (8 oz each) COOL WHIP Whipped Topping, thawed

Heat oven to 350 degrees
Prepare cake mix as directed on the package
Divide batter equally between 2 bowls.
Add lime gelatin to one bowl and strawberry gelatin to the other.
Stir until well blended.
Pour each color batter into seperate greased and floured 9-inch round cake pans
Bake 25-30 minutes or until done
Cool 10 minutes
Remove from pans
Cool to room temperature on wire racks
Slice each cooled cake layer in half horizontally.
Place 1 lime cake layer on serving plate; frost with whipped topping
Top with 1 strawberry cake layer; frost with whipped topping
Repeat layers
Frost top and sides of cake with remaining whipped topping
Makes 10-12 servings
Store in Refrigerator