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20, 2-1/2 inch chocolate graham crackers
2 small boxes banana instant pudding mix, sugar-free
1 1/3 cups non-fat dry milk powder
2 cups crushed pineapple, packed in fruit juice, undrained
1 cup water
2 cups sliced bananas(2 medium)
1 cup light frozen whipped topping
1 teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons pecans -- chopped (1/2 oz.)
Evenly arrange 9 of the graham crackers in a 9"x9" cake pan. In a large bowl, combine 1 box of dry pudding mix, 2/3 cups of dry milk powder, 1 cup un-drained pineapple, and 1/2 cup water. Mix well using a wire whisk. Spread pudding mixture evenly over crackers. Evenly arrange banana slices over the pudding mixture. Arrange 9 graham crackers over bananas.
In the same bowl, combine remaining package of dry pudding mix, remaining 2/3 cup of dry milk powder, remaining 1 cup of undrained pineapple, and remaining 1/2 cup of water. Mix well with the whisk. Blend in the thawed whipped topping and the coconut extract. Spread mixture evenly over crackers. Crush remaining 2 graham crackers and evenly sprinkle crumbs over pudding mix. Sprinkle coconut and pecans over top. Cover and refrigerate at least two hours before serving.
Notes: You can use vanilla pudding, and plain graham crackers if you wish. I've also skipped the nuts and coconut because of picky kids.
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