12 (2 1/2-inch) graham cracker squares
1 c. sliced banana
2 c. sliced fresh strawberries
1 (4 serving) pkg. Jell-O sugar-free, instant, vanilla pudding mix
2/3 c. nonfat Carnation dry milk powder
1 (8 oz.) can crushed pineapple (packed in fruit juice; undrained)
3/4 c. water
3/4 c. Cool Whip
1 tsp. coconut extract
2 Tbsp. flaked coconut

Arrange crackers in bottom of a 9 x 9-inch cake pan. Evenly layer banana and strawberries over crackers. In large bowl, combine dry pudding mix, dry milk, undrained pineapple and water. Mix well using wire whisk. Evenly spoon pudding mixture over fruit. Refrigerate for at least 20 minutes. Cut into 6 servings.

In a small bowl, combine Cool Whip and coconut extract. When serving, top each piece with a full tablespoon of topping mixture and garnish with 1 teaspoon coconut. Mix 1 teaspoon lemon juice with banana.