Jello

2 pk Jello (3 oz) any flavor 2 c Boiling water

1 pk Cool whip, thawed (8 oz)

2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at

1/2" intervals. Meanwhile, dissolve each flavor separately in

1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill

3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving

plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet.