Banana Split

• 1 stick margarine
• 2 c. graham cracker crumbs
• 2 (4 serving size) pkg. sugar-free instant vanilla pudding mix
• 2 3/4 c. skim milk
• 1 c. whipped topping
• 6 large bananas
• 1 large can drained crushed pineapple
• 1 c. chopped pecans
• 1 small jar maraschino cherries or sliced fresh strawberries
• 12 to 16 oz. box Cool Whip

1. Melt margarine and mix with cracker crumbs.
2. Press into a 9 x 13-inch Pyrex pan (do not bake).
3. In a large mixer bowl pour 2 cups of the milk and the 2 packages of pudding mix.
4. Beat well. Then add the 3/4 cup and beat again.
5. Let set until it thickens some.
6. Then fold in 1 cup whipped topping and spread over crumb layer.
7. Chill if possible for 15 minutes or so.
8. Then slice bananas over all as evenly as possible. Then spoon drained pineapple over all and sprinkle on nuts.
9. Next slice cherries or strawberries over all. You can sprinkle on toasted ground coconut, too.
10. Then cover with good layer of whipped topping.
11. Refrigerate several hours or longer.
12. Cut in squares or just spoon out to serve.

margarine, graham cracker crumbs, sugar, milk, topping, bananas, pineapple, pecans, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717228 (may not work)