Zest 1 of the fresh lemons. This should give you 1 tablespoon of zest that  will go into the cream cheese.

Add the softened cream cheese and powdered sugar to a medium-sized (2-3 quarts) mixing bowl. Use a handheld mixer on medium-low speed to mix the cream cheese and powdered sugar until smooth, about 1-1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.

In a separate mixing bowl, use either a handheld whisk or a handheld mixer on low speed to mix the cold milk and instant pudding together. Mix until the pudding begins to thicken up (the consistency should be that of yogurt).

Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.

In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom.

Spread one of the containers of whipped topping over the cake layer. Smooth the whipped topping with an offset spatula or silicone spatula.

Spoon ½ of the pudding mixture over the layer of whipped topping. Smooth the pudding with an offset spatula or silicone spatula.

Repeat the layers - angel food cake, about 1/2 a container of whipped topping (reserve about 2 cups for garnishing) and pudding mixture. Cover and chill in the refrigerator for about 2 hours. The longer the trifle is chilled, the better the ingredients will have to meld.

Just before you are ready to serve, thinly slice the remaining lemon.

Add 2 cups of the final container of whipped topping to a piping bag fitted with a star-shaped tip. Pipe dollops of whipped topping over the top pudding layer.

Neatly arrange the sliced lemon around the whipped topping. You can arrange the lemon slices however you wish, It is completely up to you. Keep refrigerated until you are ready to serve.

Be sure the cake cubes are uniform in size. Fit them snuggly together in the bottom of your trifle bowl to form a sturdy base for your trifle. You don't want your filling layers to sink through your angel food cake pieces.

If you accidentally get Cool Whip or pudding up the sides of your trifle bowl, use a paper towel to gently wipe the excess away.