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Prepare cake mix as directed on package. Pour batter into 2 round pans. Bake as directed; cool 10 minutes. Remove from pans;cool completely. Place cake layers top sides up back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry jello in bowl; stir until jello is dissolved. Spoon over one layer. Repeat with lime jello. Refrigerate 3-4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with Cool Whip. Remove remaining layer from pan as above; invert on first layer. Frost with remaining Cool Whip. Refrigerate.
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