Instructions: Evenly arrange 9 of the graham crackers in a 9x9-inch cake pan. Coarsely chop pears and evenly sprinkle over graham crackers. In a medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pear juice to make 1 cup liquid. Add liquid to pudding mixture. Mix well using a wire whisk. Blend in brandy extract, raspberry spreadable fruit, and 1/4 cup of the cool whip lite. Spread pudding mixture evenly over pears. Refrigerate 30 min. Spread remaining 3/4 cup cool whip lite evenly over filling. Crush remaining 3 graham crackers. Sprinkle crumbs evenly over the top. Cover and refrigerate at least 2 hours. Cut into 8 equal servings.

Variation: try substituting bananas, sugar-free banana pudding, 1 cup water, and 1/2 tsp. Banana extract for the pears, sugar-free vanilla pudding, 1 cup water/fruit juice mix, and brandy extract.

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