One box of Lemon Cake mix One box of instant lemon flavored pudding One package cream cheese One box of strawberry jell-o One tub of cool whip or home-made whipped cream pint of fresh strawberries
Directions: Bake lemon cake per box instructions. If you can bake in two 8 inch round baking pans. I did this and then later cut each cake around the middle to create four round layers. Otherwise bake in a rectangular pan and cut into slices or cubes to layer in the trifle bowl.
Mix lemon pudding per directions then mix in the cream cheese package (it will be easier to mix this if you leave the cream cheese at room temperature for about an hour to soften).
Once the cake has cooled down mix the jell-o per the box instructions. ** do not make the jell-o ahead of time because it will start to set and you want to use the jell-o over the cake as a liquid.
Time to layer all your ingredients. First start with one layer of the lemon cake. Pour some of the jell-o that has not harden (still liquid consistency) over the lemon cake. The jello will absorb into the cake. Next top it with a layer of the pudding/cream cheese mixture. Now another layer of cake. Again pour some jello over the cake to let the cake absorb it. Now put a layer of sliced strawberries on top of the cake then top with pudding mixture. Repeat with Cake and pudding mixture. Finally top the cake with the whipped cream and decorate with sliced strawberries. Allow the trifle to be refrigerated at least 8 hours before serving.