1. Prepare the Graham Cracker Base: Line the bottom of a 9-inch square pan with 4 ½ whole reduced-fat cinnamon graham crackers. You may need to break some of the crackers to fit.

2. Make the Pudding: In a small bowl, whisk together the cold fat-free milk and the sugar-free instant cheesecake or vanilla pudding mix for 2 minutes.

Let the pudding stand until soft-set, about 2 minutes.

3. Prepare the Bananas:

Place the sliced banana in another small bowl.

Toss the banana slices with the lemon juice. This prevents them from browning.

4. Combine Pudding, Fruit, and Whipped Topping:

Stir the banana slices and 1 cup of the sliced strawberries into the pudding.

Fold in 1 ¾ cups of the reduced-fat whipped topping.

5. Layer the Pudding:

Spread half of the pudding mixture over the graham crackers in the pan.

6. Repeat Layers: Repeat the layers: the remaining 4 ½ graham crackers, and the remaining pudding mixture.

7. Chill Overnight:

Cover the pudding with plastic wrap.

Refrigerate overnight. This allows the flavors to meld and the graham crackers to soften.

8. Top and Serve:

Just before serving, top the pudding with the remaining sliced strawberries and the remaining whipped topping.

If desired, garnish with mint sprigs. Serve chilled and enjoy!