Holiday Poke Cake

2 baked 9 inch round white cake layers, cooled
2 cups boiling water
1 pkg. (4 serving size) red Jello
1 pkg. (4 serving size) green Jello
1-12oz. tub Cool Whip, thawed

Place cake layers, top sides up, in two 9 inch cake
pans. Pierce cake with large fork at 1/2 inch
intervals.
Stir 1 cup of the boiling water into each flavor gelatin
in separate bowls two minutes or until completely
dissolved. Carefully pour red Jello over one cake and
green Jello over the other.
Refrigerate 3 hours.
Dip cake pan in warm water 10 seconds; unmold onto
serving plate. Spread with about 1 cup Cool Whip.
Unmold second cake layer; place on first cake layer.
Frost with remaining Cool Whip.
Refrigerate until ready to serve.