Holiday Poke Cake

2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 package (4-serving size) JELL-O� Brand Gelatin, any red flavor
1 package (4-serving size) JELL-O� Brand Lime Flavor Gelatin
2 cups cold water
1 tub (8 ounces) COOL WHIP� Whipped Topping, thawed

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 both red and lime gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over one 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 about 1 cup of the whipped topping on cake layer. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.

REFRIGERATE 1 hour or until ready to serve. Garnish with fresh fruit, if desired.

Variation: To make this recipe for any holiday, just substitute the appropriate flavor JELL-O� Brand Gelatin.