16 graham crackers (8 whole)
2 tbsp. + 2 tsp. reduced calorie butter
1 c. skim Ricotta cheese
1 box vanilla instant sugar-free pudding
1 c. skim milk
2 bananas
1 c. Cool Whip
1 c. drained crushed pineapple

Press graham crackers into 8x8 or 9x9 pan after mixing with butter. Bake at 375 degrees for 8 minutes.

Soften cheese by stirring. Add milk to Ricotta and mix until blended. Add pudding mix and beat. Will become thick. Spread mix over cooled crust. Slice bananas over this layer. Spread pineapple over bananas, then top with Cool Whip. Refrigerate until ready to serve.