Lemon Cake

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1 (9 oz.) Jiffy white cake mix 
1 (8 oz.) package cream cheese, softened
2 cups milk
1 large (5.1 oz) package instant vanilla pudding mix
1 (21 oz.) can Wilderness Lemon Pie Filling
1 (12 oz) carton Cool Whip

Mix and bake cake in a 9 x 13" pan according to package directions. Cool cake. In another bowl, mix together the pudding mix and milk according to package directions. Let stand for 5 minutes and beat in the cream cheese, beating until smooth. Spread mixture over the cake and chill for one hour. Spread pie filling over the cream cheese mixture and then top with the Cool Whip. Serve and store in the refrigerator.