Graham Cracker Banana Split Dessert

• 2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
• 5 tablespoons reduced-fat margarine, melted
• 1 can (12 ounces) cold reduced-fat evaporated milk
• 3/4 cup cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
• 2 medium firm bananas,sliced
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 tablespoons chopped walnuts
• 2 tablespoons chocolate syrup
• 5 maraschino cherries, quartered

1. Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
2. In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
3. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

graham cracker crumbs, margarine, cold reduced, cold fatfree, sugar, bananas, pineapple, frozen reducedfat whipped topping, walnuts, chocolate syrup, maraschino cherries

Taken from www.tasteofhome.com/recipes/graham-cracker-banana-split-dessert/ (may not work)