Mom's Cherry Pudding Cake

Mom’s Cherry Pudding Cake

1 (2 layer) yellow cake mix
1 (8 oz) pkg. cream cheese; softened
2 cups milk, divided
1 (3 oz) pkg. instant vanilla pudding
1 (2l oz) can cherry pie filling
1 8 oz. container of cool whip

Prepare cake according to package directions. Bake in a 13x9" baking pan. Remove from oven; cool in pan. Put cream cheese and 1/2 c. milk in a small bowl. Beat with an electric mixer on medium speed 3 to 4 minutes; or until smooth. Add pudding mix and remaining 1 1/2 c. milk; mix well. Let stand until mixture is thick. Pour cream cheese mixture over cooled cake. Top with the cherry pie filling. Top the pie filling with 8 oz. container of cool whip spread evenly over cake. Refrigerate until ready to serve.