1 pkg. white cake mix with pudding included Red Gum Drops
1 pkg. (3 oz.) raspberry Jello Green Gum Drops
1 pkg. (3 oz.) lime Jello
2 c. boiling water
1 container (8 oz.) Cool Whip
Prepare cake mix as directed on package. Pour batter into 2 round layer pans, 8" or 9" (do not use pans with removable bottoms). Bake as directed; cool 5 minutes. Remove from pans and cool on wire racks completely. Place cake layers, top sides up, back into the two pans which have been washed.
Prick each cake layer with fork at 1/2" intervals. Put Raspberry Jello in a bowl and pour 1 cup boiling water over the Jello, stir until Jello is dissolved. Put Lime Jello in a second bowl and then pour 1 cup boiling water over lime Jello. Stir until dissolved. Spoon raspberry flavor Jello evenly over 1 cake layer and lime Jello over the other cake layer. Refrigerate 3 to 4 hours.
Dip the bottom of each cake pan into shallow bowl with warm water for 10 seconds, set wet pan on towel to dry, invert on plate, gently shaking to loosen and remove pan. Spread the top of 1 cake with 1 cup Cool Whip, place second cake on top of the first cake, frost top and sides with remaining Cool Whip. Refrigerate.
Garnish, if desired, on top with flattened red gumdrops, cut to resemble holly berries; and green gumdrops gut to resemble holly leaves.