Poke cake

2 baked 9 inch round white cake layers cooled.
2 cups boiling water
1 package  Jello (8 serving size) any flavor packages.
1 tub whipped cream Cool Whip topping

Place cake layers, top sides up in in 2 clean 9 inch round cake pans. Pierce cake  with large fork at 1/2 inch intervals.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.. Carefully over 1 cake layer. Pour remaining gelatin over second cake layer/ Regrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds unmold onto serving plates. Spread with about 1 cup whipped topping, unmold second cake layer. Carefully place on first cake layer.
Frost top and sides of cake remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Store left over cake in refreigerator.