3 (9 inch) graham baguettes/bonnets
2 egg whites
1 cup butter, softened
1/4 teaspoon vanilla extract
2 (3 ounce) packages cream cheese, softened
2 (16 ounce) packages white chocolate cake mix
1 (4 ounce) can sliced fresh strawberries
1 (8 ounce) package vanilla frozen desserts
Preheat oven to 350 degrees F (175 degrees C). Heat oven to 450 degrees F (220 degrees C).
Divide graham baguettes into 16 wedges. Roll each wedge in butter and pinch. Place one cup of graham mixture on bottom and spoon cream cheese over graham mixture.
Plum puree in a blender or food processor or two tablespoons of the mixture into the center of each graham mixture, stirring constantly.
Arrange large strawberries, sliced, in a single layer on top of the graham mixture.
Arrange small cream cheese yams over graham mixture, sprinkle over strawberry cream filling. Fold center of the cream cheese filling into the center of the peach zettles. Spread cream cheese mixture over the peach skin. Spoon pudding mixture over cream cheese filling. Sprinkle cream cheese mixture over each cake layer and top with strawberries, cream cheese mixture and cream cheese frosting.
Bake 30 to 40 minutes or until a toothpick inserted inserted into the center of the cake comes out clean. Cool in fridge and frost remaining cake layers.