• In a large bowl, mix together whipped cream topping, sour cream and instant vanilla pudding. Fold in the drained pineapples. 
• Transfer the mixture in a large piping bag or a large Ziploc bag. In a large serving dish with a flat bottom, arrange 4 sheets of graham crackers side by side. The long sides should be touching. Pipe 1/6 of the cream mixture over the graham crackers, level it with an angled spatula. Arrange some of the sliced bananas over the cream.
• Make another layer of graham crackers by arranging another 4 sheets of crackers on top of the bananas. Again, pipe more cream, then top with more bananas. Repeat the layering process until you have your sixth cracker layer. Top with the remaining cream. Refrigerate overnight. The crackers will be soft.
• Before serving, top the cake with more banana slices and the raspberries. Drizzle the chocolate syrup on top.

Chocolate Syrup

• In a microwave-safe bowl, heat the cream until it is almost bubbly. Pour over the chocolate chips in a small bowl and stir until smooth. Let cool slightly and drizzle over the chilled cake.