2 boxes (3.3 oz each)white chocolate instant pudding mix
6 cups heavy whipping cream, divided
1/3 cupgranulated sugar
1 teaspoon vanilla
2 oz dark chocolate bar
2 oz white chocolate bar
Using an electric mixer, beat 4 cups heavy cream with two boxes pudding mix. Beat until stiff peaks form. Set aside.
Using an electric mixer, beat remaining 2 cups of cream with sugar and vanilla until stiff peaks form. Set aside.
Place one layer of graham crackers in the bottom of a 9x13 dish. Spread half of the white chocolate cream over the top. Sprinkle half of the raspberries over the cream. Repeat with another layer of graham crackers, the other half of the white chocolate cream, and the remaining raspberries.
Add one more layer of graham crackers then top with whipped cream. Spread evenly.
Using a grater or vegetable peeler, shave (or grate) chocolate bars over the top of the cake.
Refrigerate for at least 6 hours before serving. It will last about 3 days in fridge.
Chocolate is easier to peel or grate if kept very cold in the fridge beforehand.