Christmas Jello Cake

READY IN: 3hrs 30mins
YIELD: 12 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box white cake mix
  • 3
    eggs (or as indicated for cake mix)
  • 12
    cup vegetable oil (or as indicated for cake mix)
  • 1
    cup water (or as indicated for cake mix)
  • 1
    (3 ounce) package red Jell-O
  • 1
    (3 ounce) package green Jell-O
  • 1
    (8 ounce) container Cool Whip
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DIRECTIONS

  • Prepare cake mix using the directions on the cake box.
  • Pour the batter into 2 round pans (8 or 9 inch).
  • Bake as directed on cake box.
  • Cool 10 minutes.
  • Remove from pans; cool completely.
  • Place cake layers top sides up back into the two clean pans.
  • Prick each layer with a utility fork at 1/2 inch intervals.
  • Pour 1 cup of boiling water over red flavor gelatin, stir until gelatin is dissolved.
  • Spoon over one of the cake layers.
  • Do the same with the green Jello.
  • Refrigerate 3 to 4 hours.
  • Dip the bottom of one pan into warm water for 10 seconds; invert onto a plate, gently shaking to loosen.
  • Remove pan; spread with 1 cup of whipped topping,.
  • Remove other layer the same way; put on top of first layer.
  • Top with remaining whip cream.
  • Garnish with gumdrops cut to resemble holly. Use green dye for leaves.
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