a jumbo decorating piping tip; 3 piping bags fitted with star tips
For the cake: Score the sheet cake crosswise with a knife into 5 vertical sections. Use the large opening of a jumbo decorating piping tip to remove 4 pieces out of the top of each section of the sheet cake; reserve the cake pieces. Starting at the leftmost section and working vertically, fill four holes with the strawberry glaze. Fill the next four holes with the vanilla pudding. Fill the next four holes with the raspberry filling. Fill the next four holes with the dulce de leche. Fill the last four holes with the edible cookie dough. Cover the holes with the reserved cake pieces. Frost the cake with the buttercream. Make lines in the frosting using a large offset spatula to divide the cake again into its 5 sections. Place the whipped cream in a piping bag fitted with a star tip.
For the strawberry shortcake (the leftmost section): Sprinkle the cake with the cookie crumbs, then decorate with four piped stars of whipped cream and the strawberries.
For the banana split (the next section): Toss the banana wheels with the lemon juice in a small bowl. Drizzle the cake with chocolate sauce, then pipe mounds of whipped cream. Top with sprinkles, banana wheels and maraschino cherries.
For the raspberry zinger (the middle section): Glaze the cake with the raspberry filling and top with the flake coconut. Add the fresh raspberries and mint leaves for garnish.
For the turtle (the second-to-last section): Place the chocolate buttercream in a piping bag fitted with a star tip. Pipe chocolate stars on the cake, then garnish with the pecan halves.
For the cookie dough (the rightmost section): Put the vanilla buttercream in a piping bag fitted with the star tip. Pipe the cake with four buttercream stars and cover with mini chocolate chips. Garnish each buttercream star with 1/2 chocolate chip cookie.