Heavenly White Chocolate Raspberry Cake

In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating the whipped cream base for the cake.

Step 2: Make the Chocolate Pudding
In a separate bowl, combine the instant chocolate pudding mix with cold milk. Whisk for about 2 minutes until it thickens to a pudding consistency.

Step 3: Prepare the Peanut Butter Filling
In another bowl, blend the creamy peanut butter with the additional powdered sugar until smooth and well combined.

Step 4: Assemble the Cake
In a 9×13-inch baking dish, spread a layer of graham crackers to form the bottom layer. Spread half of the whipped white chocolate cream on top of the graham crackers. Follow with a layer of sliced bananas. Spoon half of the chocolate pudding mixture over the bananas. Add a second layer of graham crackers, and repeat with the remaining whipped cream, bananas, and pudding layers.

Step 5: Garnish and Chill
Top the cake with mini chocolate chips, chopped peanut butter cups, and any remaining banana slices for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Serving and Storage Tips