Prepare one large box sugar-free, fat-free vanilla pudding with 3-1/2 cups skim or 1-percent milk. Pour into reduced fat graham crust.

Place sliced bananas across the layer of pudding. Then take a 20-ounce can of crushed pineapple, drain it well and spoon evenly over the bananas.

Top with 16-ounces of Fat Free or Lite Cool Whip.

Refrigerate for at least one hour to allow flavors to blend.