Ingredients:
- 9 whole reduced-fat cinnamon graham crackers
- 1¾ cups cold fat-free milk
- 1-ounce vanilla pudding mix
- 1 large firm banana, sliced
- ½ teaspoon lemon juice
- 2 cups fresh strawberries, sliced
- 2½ cups reduced-fat whipped topping
- Mint sprigs for garnish (optional)
Instructions:
- Prepare the Base: Line the bottom of a 9-inch square pan with 4½ graham crackers.
- Mix the Pudding: In a small bowl, whisk together the milk and pudding mix for two minutes until soft-set.
- Prepare the Fruits: Toss the banana slices with lemon juice in another bowl to prevent browning. Gently fold the bananas and 1 cup of strawberries into the pudding mixture. Then, fold in 1¾ cups of whipped topping.
- Layer the Dessert: Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers and repeat with the remaining pudding mixture.
- Refrigerate: Cover the dish and refrigerate overnight. Store the remaining berries and whipped topping in the refrigerator.
- Decorate and Serve: Before serving, top the pudding with the remaining berries and whipped topping. Garnish with mint sprigs if desired.
This recipe is perfect for gatherings or as a refreshing treat on a warm day. The combination of fruity flavors and creamy textures makes it irresistible. Let me know if you’d like tips on variations or presentation!