place cake layers, top sides up, in two clean 9 in round cake pans. pierce cake with large fork at half inch intervals

stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least two mins 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 with about 1 cup of the whipped topping. 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. decorate with fresh raspberries, if desired. store leftover cake in refrigerator.

to make this recipe for any holiday, just substitute the appropriate flavor jello brand gelatin. for any easy, festive touch, sprinkle top of cake with holiday colored sprinkles just before serving.