2 packages of instant French vanilla pudding mix (90 g each)
500 ml (2 cups) of 2% milk
750 ml (3 cups) of whipped cream
375 ml (1 1/2 cups) of raspberries
A few drops of red food colouring
A few drops of yellow food colouring
375 ml (1 1/2 cups) of peaches, diced
18 Graham crackers
Use an electric mixer to whip the pudding mix with the milk for 2 minutes. Let sit for 5 minutes.
Use a spatula to gently fold in the whipped cream to the prepared ingredients. Transfer half of the mixture into another bowl.
Add the raspberries and red food colouring to one of the bowls and stir gently. Add the peaches and yellow food colouring to the other bowl and stir gently.
Line a 20 cm (8 in.) square baking dish with parchment paper and cover the bottom of the dish with 9 Graham crackers. Spread the raspberry mixture out in an even layer over the Graham crackers. Cover with the rest of the Graham crackers and then top with an even layer of the peach mixture.
Refrigerate for 4 to 5 hours.
When ready to serve, cut the cake into 9 squares, following the form of the Graham crackers.