Bake your cakes according to the package directions, for a 2 layer cake.

Once the cakes have been baked, remove them from the oven, and let cool for 15 minutes.

In the mean time, its Jello time! See the image above for help.

Get out 2 glass measuring cups or bowls.

Add 1 cup of boiling water to each bowl.

Add 1 package of Jello to one bowl, the other package of Jello to the other bowl.

Stir to dissolve.

Once your cakes have cooled for 15 minutes, use a fork and poke holes all over them. Make sure you poke your holes deep so the Jello can get all through to the bottom of the cake.

Pour your Jello over your cakes, one flavour on each cake.

Refrigerate for at least 4 hours. You can leave them un-frosted overnight in the fridge (see Tips).

After the cakes have finished chilling, remove them from the pans. Now it's time to frost the cake with the whipped cream, so whip your whipping cream.

Lay one cake layer onto a serving plate. If the bottom cake layer has a high dome top, you can take a serrated knife and gently trim the top so it's flat.

Spread on some whipped cream.

Add the second cake layer, then cover the top and sides with more whipped cream.

Enjoy!