Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, drained
• 24 whole graham crackers
• 2 medium bananas, sliced
• Toppings: chocolate syrup, halved fresh strawberries and additional banana slices

Preparation

1. In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple.
2. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
3. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices.
4. Repeat layers five times.
5. Cover and refrigerate overnight.
6. Before serving, top with chocolate syrup, strawberries and banana slices.

Yield: 10 servings.