2 bananas, sliced
4 c. sliced strawberries
8 oz. tub cool whip fat free topping, thawed
1 oz. box sugar-free fat-free vanilla pudding
1 c. silk vanilla cashew milk
21 reduced-fat graham cracker sheets
additional bananas and strawberries for topping
1. In a medium sized bowl, whisk together pudding mix and almond milk for two minutes or until pudding starts to thicken. Let stand for 5 minutes.
2. Gently fold Cool Whip into pudding mixture.
3. Spread a small amount of pudding mixture onto the bottom of a 9''x13'' glass baking dish. Top pudding mixture with 7 graham crackers sheets to form a single layer over pudding mixture. Top with a very thin layer of pudding mixture. Place 1/2 of bananas, then 1/2 of the strawberries on top of crackers. Top with 1/3 of the remaining pudding mixture. Repeat layers. Top with remaining pudding mixture.
4. Refrigerate for 4-6 hours before servings. Garnish with strawberries and bananas if desired, serve immediately.