From Paulette Vickery's Recipe Collection

JELLO: CHRISTMAS TREE POKE CAKE

cakes

2 pkg white cake mix, 2 layer
1 pkg strawberry gelatin, small
1 pkg lime gelatin, small
2 cup boiling water
2 2/3 cup coconut, 7oz
1 single green food coloring
5 1/4 cup cool whip, 12oz
1 single asorted gum drops, optional
1 single peppermint candies, optional
1 single red string lickerish, option

Prepare both cake mixes as directed on packages. Pour batter into 2 greased and floured, 9 inch square pans. Bake at 325 degrees, 50-55 minutes, or until cake tester incerted in center comes out clean. Cool 10 minutes. Remove from pans, finish cooling on wire racks. While cakes are cooling, wash and dry cake pans. Place cake layers, top sides up, in 2 clean, 9 inch square pans. Pierce cakes with large fork at one half inch intervals. Dissolve each flavor of gelatin in separate bowls, using 1 cup boiling water for each. Carefully pour strawberry gelatin over 1 cake layer, and lime gelatin over the other cake layer. Chill 3 hours. Toast 1/3 cup coconut, and set aside. tint remaining coconut with green food coloring. Dip 1 cake pan in warm water for 10 seconds. Unmold, and place right side up on large serving plate or cutting board. Cut cake into graduated triangles, and arrange in a Christmas tree shape, using a small amount of cool whip to hold cake pieces together. Top with about 1 1/2 cups cool whip. Unmold the other cake layer, and cut as first cake layer. Place pieces atop first layer, using small amount of cool whip to hold cake pieces together. Use remaining cool whip to frost entire cake. Sprinkle trunk of tree with toasted coconut, and sprinkle remaining cake with green coconut. Decorate with gum drops, peppermint candies, and lickerish. Chill until ready to serve.

Yield: 24 servings




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