Step 1

Line an 8-inch or 9-inch square baking pan with crisscrossed sheets of parchment paper and set it aside.

Step 2

Make the instant vanilla pudding according to the recipe instructions.

Step 3

Transfer the pudding to a large bowl, place plastic wrap directly on top of the pudding.

Step 4

Place in the refrigerator to chill for about 1 hour or until cool to the touch.

Step 5

Bloom the gelatin by placing it and the water in a small, heat-safe bowl, and stirring it gently to combine.

Step 6

Allow the mixture to sit at room temperature until the gelatin swells.

Step 7

Place the gelatin mixture in the microwave and melt at 60% power for 20 seconds until melted. Set the gelatin aside to cool briefly.

Step 8

In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, place the chilled cream and 2 tablespoons of the sugar, and whisk on medium speed until soft peaks form.

Step 9

Add the cooled gelatin, and beat just until thickened, 1 to 2 minutes.

Step 10

Transfer the whipped cream to another bowl, and set it aside briefly.

Step 11

In the same mixer bowl, place the cream cheese and remaining 1/2 cup (100 g) granulated sugar, and beat with the paddle attachment until light and fluffy (about 2 minutes).

Step 12

Add about 1/3 of the stabilized whipped cream to the cream cheese mixture, and fold in the whipped cream.

Step 13

Set the cream cheese mixture aside.

Step 14

Remove the cooled pudding from the refrigerator and peel off the plastic wrap.

Step 15

Whisk the pudding until smooth and loose with a handheld whisk.

Step 16

Add another third of the stabilized whipped cream to the pudding and fold in the cream.

Step 17

Set the pudding mixture aside.

Step 18

Cover the bottom of the prepared pan with a layer of graham crackers, breaking them as necessary to evenly cover the surface.

Step 19

Top with the cream cheese mixture and spread it into an even layer.

Step 20

Top with the crushed and drained pineapple, and spread that into an even layer.

Step 21

Slice the bananas, and top with a single layer of banana slices.

Step 22

Top with the pudding mixture, spreading the pudding into an even layer.

Step 23

Top with a second layer of graham crackers, and then with the remaining stabilized whipped cream.

Step 24

Sprinkle with chopped peanuts, and press down gently to help them adhere to the whipped cream.

Step 25

Cover the pan with plastic wrap and place it in the refrigerator to chill for at least 4 hours to allow the filling to set and the graham crackers to soften.

Step 26

Place the cake in the freezer for 15 minutes before removing the entire cake from the pan by pulling up on the parchment paper and setting it on a cutting board.

Step 27

Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and serve chilled or frozen topped with chocolate sauce, more banana slices, more chopped peanuts and a few maraschino cherries.