1Bake cake as directed on box in a 9x13 pan. Cool completely. Cut into 2 inch squares
2While cake is baking, cook the pudding according to directions. Pour into a large wide bowl, cover with wax paper to prevent a "skin" on top. Let cool.
3Start layering with enough pudding to cover the bottom of a trifle bowl. Cover all of the pudding with enough cake pieces. Next spread a thick layer of whipped topping. I use Lite Cool Whip. Continue layering until all the way to the top. You will have some cake left over. Shortly before serving squirt whipped cream all over the top. I crumbled some cake in the center and decorated with cherries.
Serves about 12 people.
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