From the kitchen of Janet Cuddigan
Here’s a festive dessert that’s just perfect for the coming holidays. It’s one of our family’s favorites and it’s sure to be a favorite with your family, too. (Plus, it’s easy to make.)
Jello Rainbow Cake
1 white cake mix
2 packages Jello, 3 oz. each, any 2 flavors
2 cups boiling water
8 ounces Cool Whip
Prepare cake mix according to package directions. Bake in 2 round cake pans; let cool in pan. Prick each cake with utility fork at 1/2-inch intervals. Dissolve each flavor Jello separately in 1 cup boiling water. Carefully spoon each Jello mixture over one of the cakes. Refrigerate for 3-4 hours. Dip one cake pan in warm water for 10 seconds; turn out onto a serving plate. Top with 1 cup of Cool Whip. Unmold second layer of cake; place on first layer. Frost top and sides with Cool Whip. Refrigerate until served.
