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1
Heat oven to 350F.
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2
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
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3
Cool cakes in pans 10 min.
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4
; invert onto wire racks.
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5
Gently remove pans.
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6
Wash and dry cake pans; reserve 1 for later use.
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7
Cool cakes completely.
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8
Meanwhile, add boiling water to gelatin mix in small bowl; stir 2 min.
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9
until completely dissolved.
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10
Stir in cold water.
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11
Pour 1/3 cup gelatin into 9-inch round pan sprayed with cooking spray.
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12
Refrigerate 10 min.
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13
or until gelatin is set but not firm.
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14
Top with fruit then remaining gelatin.
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15
Refrigerate 30 min.
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16
or until gelatin is firm.
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17
Dip knife in warm water, then run around edge of pan to loosen gelatin from side of pan.
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18
Dip pan in warm water, just to rim, for 15 sec.
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19
Lift from water and gently pull gelatin from edge of pan with moistened fingers.
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20
(Do not remove gelatin from pan.)
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21
Spread 1/2 cup COOL WHIP over gelatin; cover with 1 cake layer, rounded side up.
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22
Place remaining cake layer, rounded side up, on serving plate; spread with 1 cup of the remaining COOL WHIP.
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23
Invert gelatin-filled pan over frosted cake layer; remove pan.
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24
Spoon remaining COOL WHIP into resealable plastic bag.
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25
Cut hole in one bottom corner of bag; use to pipe COOL WHIP into spaces between layers.
