- Servings: 12
|2 cup||Graham Cracker Crumbs|
|1 4||Serving-size Pkg. Sugar-free Vanilla Instant Pudding, mixed as directed|
|1× 20-oz. can||Crushed Pinapple In Unsweetened Syrup, drained|
|1× 8-oz||Container Frozen Light Whipped Dessert Topping, thawed|
|½ cup||Chopped Walnuts|
Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled grahm cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts.
My father-in-law is a diabetic and a 1st class dessert eater and loves this. I sometimes change the fruit and/ or the pudding flavor for variety. The whole family loves it.