Lemon Trifle

Prepare cake batter following the package directions, but bake it in an un-greased 10×15 or 13×18 sheet cake pan. Bake for 18-20 minutes until golden. Remove from oven. Allow it to cool and cut into 3/4″ cubes.

Prepare pie filling following package directions. Cool completely, 3 hours or overnight.

In a large bowl, beat cream cheese with sugar until smooth. Fold in the cooled pudding and Cool Whip.

Layer the cake cubes and lemon filling in a large trifle bowl, repeating layers 4 or 5 times. Garnish with strips of lemon peel or some fresh raspberries if you want. Chill until serving.