1 (18.25 ounce) box white cake mix
1 small box raspberry gelatin
1 small lime gelatin
2 cups boiling water
1 (8 ounce) container non-dairy whipped topping, thawed

Prepare cake mix as directed on package. Pour batter into 2 ( 8 or 9 x 1 1 1/2-inch) round pans (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely.

Place cake layers, top side up, back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3 to 4 hours.

Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of the whipped topping. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened green gumdrops, cut to resemble holly.

A very festive-looking cheesecake for the holidays.

2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling

Heat oven to 375 degrees F. Line the sides of one 10-inch springform pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours.

Before serving top with canned pie filling.