PLACE both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.
STIR boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.
DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
serving size = 1 slice (91 g)