Holiday Poke Cake

Makes: 16 servings

2 baked 9-inch round white cake layers, cooled
2 cups boiling water
1 package (4-serving size) JELL-O Brand Gelatin, any red flavor
1 package (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed

PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 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 at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.

Nutrition Information: Diet Exchange: 2 1/2 Carbohydrate, 1 Fat

Nutrition (per serving): Calories 220 Total fat 6g Saturated fat 3g Cholesterol 0mg Sodium 280mg Carbohydrate 39g Dietary fiber 0g Sugars 27g Protein 3g

Vitamin A 0%DV Vitamin C 0%DV Calcium 6%DV Iron 2%DV

Recipe and photograph provided courtesy of Kraft Foods