Ingredients
2/3
cup crushed chocolate graham crackers (8 squares)
2
tablespoons sugar
2
tablespoons butter or margarine, melted
1
box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2
cup sugar
2
cups milk
2
ripe bananas, mashed
1 3/4
cups Cool Whip frozen whipped topping, thawed
1 1/4
cups fresh whole strawberries, cut into 1/2-inch pieces
1 1/4
cups 1/2-inch pieces fresh pineapple
Preparation
Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple. Serve immediately.
