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

Make the vanilla pudding.

• Make the instant vanilla pudding according to the recipe instructions.
• Transfer the pudding to a large bowl, place plastic wrap directly on top of the pudding.
• Place in the refrigerator to chill for about 1 hour or until cool to the touch.

Make the stabilized whipped cream.

• Bloom the gelatin by placing it and the water in a small, heat-safe bowl, and stirring it gently to combine.
• Allow the mixture to sit at room temperature until the gelatin swells.
• Place the gelatin mixture in the microwave and melt at 60% power for 20 seconds until melted. Set the gelatin aside to cool briefly.
• 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.
• Add the cooled gelatin, and beat just until thickened, 1 to 2 minutes.
• Transfer the whipped cream to another bowl, and set it aside briefly.

Make the cream cheese layer.

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

Mix the pudding with whipped cream.

• Remove the cooled pudding from the refrigerator and peel off the plastic wrap.
• Whisk the pudding until smooth and loose with a handheld whisk.
• Add another third of the stabilized whipped cream to the pudding and fold in the cream.
• Set the pudding mixture aside.

Assemble the cake.

• Cover the bottom of the prepared pan with a layer of graham crackers, breaking them as necessary to evenly cover the surface.
• Top with the cream cheese mixture and spread it into an even layer.
• Top with the crushed and drained pineapple, and spread that into an even layer.
• Slice the bananas, and top with a single layer of banana slices.
• Top with the pudding mixture, spreading the pudding into an even layer.
• Top with a second layer of graham crackers, and then with the remaining stabilized whipped cream.
• Sprinkle with chopped peanuts, and press down gently to help them adhere to the whipped cream.

Refrigerate the cake.

• 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.
• 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.
• 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.