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Ingredients
- 1 pkt SuperMoist White Cake Mix
- 1 pkt (3 ounce) Raspberry Jell-O
- 1 pkt (3 ounce) Lime Jell-O
- 2 c. Boiling water
- 8 ounce Cold-Whip topping, thawed
Directions
- Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or possibly 9 inch (Don't use pans with removable bottoms) Bake as directed; cold 10 minutes. Remove from pans. Cold Completely. Place cake layers, top sides up, back in the clean pans; prick each layer with a utility fork at 1/2 inch intervals. Pour 1 c. of the boiling water over raspberry jell-o in a bowl; stir till dissolved. Spoon raspberry jell-o over 1 layer. Repeat with lime jell-o. Chill for 3-4 hrs. Dip 1 layer in pan into hot water 10 seconds; invert on plate, gently shaking to loosen. Remove pan. Spread layer with 1 c. cold whip. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping.
- Chill. Garnish as desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 517g | |
| Calories 178 | |
| Calories from Fat 31 | 17% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 0mg | 0% |
| Total Carbs 34.96g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 18.88g | 13% |
| Protein 1.63g | 3% |
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