1 lemon cake mix
1 22 oz. can lemon pie filling
1 8 oz. Cool Whip
Bake lemon cake as directed. Cool completely. Take a 2 quart clear glass bowl and make layers like a trifle.
Scoop out spoonfuls of the cake and dropped them in the bottom of my bowl. Place spoonfuls of lemon filling around and in between the cake pieces. When you have covered the bottom of the bowl, spread a layer of Cool Whip over it.
Then sprinkle some cake crumbs over the top for pretty. Refrigerate two hours.