CHRISTMAS RAINBOW POKE CAKE

1 pkg. SUPERMOIST white cake
1 pkg. (3 oz.) Raspberry flavor gelatin
1 pkg. (3 oz.) Lime flavor gelatin
2 cups boiling water
1 container (8 oz.) Cool Whip topping, thawed

Prepare cake mix as directed on package.  Pour batter into 2 round pans.  8 or 9 x 1½ inches (do not use pans with removable bottoms) bake as directed: cool 10 minutes.  Remove from pans: cool completely.  Place cake layers, topsides up, back in the 2 clean pans: prick each layer with utility fork at ½ inch intervals.  Pour 1 cup of the boiling water over raspberry flavor gelatin in bowl: stir until gelatin is dissolved.  Spoon raspberry gelatin over one layer.  Repeat with lime flavor gelatin.  Refrigerate 3 to 4 hours or overnight.  Dip one layer in pan of warm water 10 seconds: invert on plate, gently shaking to loosen.  Remove pan spread with 1 cup of whipped topping.  Remove remaining layer from pan as above; invert on first layer.  Remove pan: frost with remaining topping.
Refrigerate: garnish with flattened gumdrops, cut to resemble holly.

REUBEN DIP
From KPLA web site

8 ounces shredded swiss cheese
3/4 cup real mayo
8 ounces shredded cheddar cheese
16 ounce sauerkraut, drained
8 ounces corned beef (deli)

Mix all ingredients. Bake in a two quart covered casserole at 350 for 30-40 minutes. Great served on party rye.