Description
This Banana Split Fluff Salad is a delightful, no-cook dessert combining banana pudding, crushed pineapple, marshmallows, nuts, chocolate, and fresh bananas for a creamy, fruity treat perfect for any occasion.
Ingredients
Scale
Ingredients
- Quick-set Banana Pudding Mix: 1 package (3.4 ounces)
- Crushed Pineapple: 1 can (20 ounces, undrained)
- Whipped Topping: 1 tub (8 ounces, thawed (e.g., Cool Whip))
- Small Marshmallows: 1 heaping cup
- Walnuts (Finely Chopped: A bit more than 1/2 cup (set aside 2 tablespoons for garnish))
- Tiny Chocolate Bits: Slightly over 1/4 cup (reserve 1 tablespoon for garnish)
- Fresh Bananas: 2 (cut into rounds)
- Maraschino Cherries (Halved: 2 jars (10 ounces each), ensure they’re dried)
Instructions
- Combine pudding and pineapple: Grab a sizable bowl and combine the instant banana pudding mix with the crushed pineapple until it achieves a consistent thick texture.
- Fold in whipped topping: Gently fold your whipped topping into this mixture using a soft spatula.
- Add remaining ingredients: Delicately mix in the small marshmallows, the majority of your finely chopped walnuts (remember, you’ve kept some aside!), most of the tiny chocolate bits, banana rounds, and your halved cherries.
- Chill: Pop the bowl in the fridge for around 60 minutes, allowing the flavors to mingle and the marshmallows to get a bit softer.
- Garnish and serve: Once you’re ready to serve, sprinkle the reserved walnuts and chocolate bits on top for a touch of extra crunch and sweetness.
Notes
- Ensure the maraschino cherries are dried before adding them to avoid excess liquid.
- Reserve some walnuts and chocolate bits for garnish to add texture and visual appeal.
- Chilling for at least 60 minutes softens marshmallows and blends flavors.
