1 (18.25 ounce) box white cake mix
1 small box raspberry gelatin
1 small lime gelatin
2 cups boiling water
1 (8 ounce) container non-dairy whipped topping, thawed

Prepare cake mix as directed on package. Pour batter into 2 ( 8 or 9 x 1 1 1/2-inch) round pans (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely.

Place cake layers, top side up, back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3 to 4 hours.

Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of the whipped topping. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened green gumdrops, cut to resemble holly.