1 large box sugar free vanilla pudding
4 bananas
2 cups strawberries
1 large can crushed pineapple in its own juice (drained)
1 small container sugar free whipped topping
1/2 cup flaked coconut
1 graham cracker pie crust

Make pudding according to box directions. Pour into crust and refrigerate for 1 hour. Slice bananas and spread evenly on top of pudding. Mix whipped topping, strawberries, and pineapple. Spread evenly over bananas. Sprinkle coconut on top. Slice and serve. Keep refrigerated.