Pour batter into 2 ( 8 or 9 x 1 1 1/2-inch) round pans (do not use pans with
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.