Strawberry-Banana Graham Pudding

• 9 whole reduced-fat cinnamon graham crackers
• 1-3/4 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant cheesecake or vanilla pudding mix
• 1 large firm banana, sliced
• 1/2 teaspoon lemon juice
• 2 cups sliced fresh strawberries, divided
• 2-1/2 cups reduced-fat whipped topping, divided
• Mint sprigs, optional

1. Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside.
2. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
3. Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.

crackers, cold fat, sugar, firm banana, lemon juice, fresh strawberries, topping, sprigs

Taken from www.tasteofhome.com/recipes/strawberry-banana-graham-pudding/ (may not work)