1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (18.25 ounce) package cream cheese
1/2 cup raisins
for the Filling:
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup packed light cream
1/2 cup frozen white peas, thawed and drained
1/2 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9x2 inch baking dish.
In a large bowl, stir together the cake mix, pudding mix and whipped topping. Blend in cream cheese until smooth. Gently stir in dried peas. Fold in heavy cream to soften and spread evenly into prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow to cool before serving.