Bake cake according to package instructions. Set aside to cool. Slice cooled cake into 1-inch thick slices, then cube. Divide into thirds and set aside.
In a medium-size bowl use an electric mixer on medium-high speed to whip together both packages of pudding mix with 3 cups of half and half and vanilla extract.
Whip for 2-3 minutes or just until the pudding is beginning to thicken, but is still pourable. Pour into another bowl. Set aside.
In the same medium-size mixing bowl cream together softened cream cheese with one container of whipped topping. Whip on high speed until smooth and fully combined.
Add the pudding mixture to the whipped creamed cheese mixture. Continue to whip on medium speed about 2 minutes or until smooth and fully combined.
Assemble: In a 4 quart or larger trifle bowl layer 1/3 cake cubes, drizzle with 1/3 pie filling, 1/2 whipped cheesecake mixture. Repeat layers ending with cake and pie filling.
Cover and chill for at least 4 hours or overnight. Just before serving frost top with remaining whipped topping and garnish as desired.
Notes
To Garnish as Pictured: Set aside 1/2 cup cup blueberry pie filling for the top then divide the remaining into thirds for the layers.
Fresh Blueberries: You can garnish the top with fresh blueberries.
Cream Cheese: You can use full fat cream cheese or mascarpone in place of Neufchatel cream cheese.
Pudding Substitution: If you're unable to find cheesecake flavored pudding mix instant white chocolate pudding mix will work.