4th of July Poke Cake

2 baked 9-inch round white cake layers, cooled still in pans
2 cups boiling water
1- 3 ounce package red gelatin
1- 3 ounce package blue gelatin
1 – 8 ounce container whipped topping, thawed

Leave the cakes in their pans and then poke the cakes with a large fork all over.
Stir 1 cup of the boiling water into red gelatin and 1 cup boiling water in blue gelatin in separate bowls until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup
of the whipped topping. Remove second cake from pan and carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate 1 hour or until ready to serve.