2 .9 oz. boxes sugar-free banana-flavored nonfat instant pudding
4 1/2 c. nonfat milk
1 16-oz. can crushed pineapple, drained
3 3/4 cups fat-free whipped topping, thawed
2 c. sliced strawberries
1 1.4 oz. box sugar-free chocolate-flavored nonfat instant pudding
2 tbsp. chopped pecans
Line bottom of 13×9-inch baking dish with 8 graham crackers; set aside. In large bowl, combine banana pudding and 3 cups milk; mix well and let sit 2 minutes. Stir in pineapple chunks; then gently fold in whipped topping. Pour half the mixture into baking dish; reserve remainder. Arrange banana slices over pudding mixture; add layer of 8 graham crackers. Pour in remaining pudding mixture; add layer of sliced strawberries and top with remaining graham crackers. Set aside. In separate bowl, combine chocolate pudding with 1 1/2 cups milk; mix well and let sit 2 minutes. Spread as topping over graham crackers. Refrigerate at least 6 hours to soften graham crackers; garnish with chopped pecans prior to serving.