Bake the cake per the package instructions on the cake mix box. Allow the cake to cool in the pan on a baking sheet for 10-20 minutes.
When the cake is cool, make each Jell-O mix. Using two bowls, place each of the Jell-O mixes into their respective bowls. Then add 1 cup of boiling water to each bowl and stir until the solution is well mixed.
Using a fork, poke holes every 1” in a grid pattern across the cake.
Then using a spoon, pour the Jell-O liquids into the holes alternating raspberry Jell-O and lime Jell-O by row, creating alternating rows of raspberry and lime over the cake. Be sure to use enough Jell-O liquid to penetrate into the holes poked by the fork. You will not use all of the Jell-O liquids.
Once you have completed filling the holes with jello, allow the cake to cool for an additional 10-20 minutes in the refrigerator.
Once the cake is cool when you touch the top, spread the whipped topping with a spatula over the top of the cake. Place your cake in the refrigerator.
Allow cake to chill in the refrigerator for 2 hours.
Once chilled, add your favorite christmas sprinkles, crushed peppermints, or your favorite Christmas candies.
Serve chilled and enjoy! Store any leftovers in the refrigerator.