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Banana Split Fluff Salad

A quick and nostalgic dessert salad that combines creamy banana pudding with fresh fruit, mini marshmallows, and chocolate chips.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 box instant banana pudding mix (3.4 ounce)
  • 1 can crushed pineapple (20 ounce, not drained)
  • 1 container Cool Whip (8 ounce, thawed) Use for a light texture
  • 1 cup mini marshmallows
  • ½ cup finely chopped walnuts
  • 2 tablespoons walnuts for garnish
  • ¼ cup mini chocolate chips
  • 1 tablespoon mini chocolate chips for garnish
  • 2 ripe bananas sliced Use ripe bananas for sweeter flavor
  • 2 jars maraschino cherries (10 ounce, halved and patted dry) Drain on paper towels to avoid a watery salad

Method
 

Preparation
  1. Dump the dry banana pudding mix into a large mixing bowl.
  2. Pour in the crushed pineapple with all the juice. Stir briskly until the powder dissolves and the mixture thickens slightly.
  3. Spoon in the thawed Cool Whip. Fold gently with a spatula until the mixture looks smooth and creamy.
  4. Add the mini marshmallows and stir to distribute them evenly.
  5. Fold in the finely chopped walnuts and mini chocolate chips until evenly mixed.
  6. Gently fold in the sliced bananas and halved cherries.
  7. Cover the bowl and refrigerate for about 1 hour.
  8. Before serving, sprinkle the reserved walnuts and mini chocolate chips on top.

Notes

Serve chilled for best texture. Slice bananas just before folding in to prevent browning. If the salad looks thin, chill an extra 30 minutes.