1 yellow Jiffy cake mix
1 pkg. instant lemon pudding
1 pkg. reg. lemon pudding
8 oz. cream cheese
2 c. milk
1 container Cool Whip

Mix Jiffy cake mix. Bake as directed in a 9 x 13 inch pan. Mix the cream cheese (room temperature) with milk. Slowly whirl in instant lemon pudding. Spread over cooled cake. Cook the regular lemon pudding and cool. Spread over all. Top with Cool Whip or Rich's whip. Refrigerate at least 3 hours.