Prepare the white cake batter according to the box directions. Then tint the batter green with food coloring. Spread it into a greased 9×13 pan and bake as directed on the box. Once baked, let it cool completely before handling.

Next, prepare the red velvet cake batter using the package directions. Bake it in a separate 9×13 pan, then allow it to cool fully.

When both cakes are cool, crumble them into small pieces. Keep a small amount of each cake aside for garnish later.

In a medium bowl, whisk the pudding mix with the cold milk for about 2 minutes and let it sit.

In another bowl, beat the softened cream cheese until fluffy, then slowly add the powdered sugar and beat until smooth.

Fold in the pudding mixture, followed by 8 oz of the Cool Whip.

In a trifle dish or large glass bowl, layer red velvet crumbs, then pudding mixture, green cake crumbs, and repeat layers until all ingredients are used.

Top the dessert with the remaining Cool Whip and sprinkle the reserved cake crumbs over the top. Chill for at least 1 hour before serving.