Description
This Banana Split Fluff Salad is a creamy, fruity dessert salad perfect for gatherings and potlucks. Combining the classic flavors of a banana split—banana, pineapple, marshmallows, nuts, and cherries—with instant banana pudding and Cool Whip, this no-bake recipe comes together quickly and offers a delightful balance of sweetness and texture.
Ingredients
Scale
Banana Pudding Mixture
- 1 – 3.4 ounce box instant banana pudding
- 1 – 20 ounce can crushed pineapple (do not drain)
Salad Base
- 1 – 8 ounce container Cool Whip, thawed
- 1 cup mini marshmallows
- 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
- 1/4 cup mini chocolate chips + 1 Tablespoon for garnish
- 2 ripe bananas, sliced
- 2 – 10 ounce jars maraschino cherries, halved and patted dry
Instructions
- Prepare the pudding mixture: In a large mixing bowl, stir together the dry instant banana pudding mix and the entire can of crushed pineapple (including the juice) until the mixture is fully dissolved and has thickened slightly, ensuring a smooth base for the salad.
- Fold in the Cool Whip: Gently fold the thawed Cool Whip into the pudding and pineapple mixture using a spatula to create a light and fluffy texture without deflating the whipped topping.
- Add the mix-ins: Carefully stir in the mini marshmallows, 1/2 cup of finely chopped walnuts, 1/4 cup of mini chocolate chips, sliced bananas, and halved maraschino cherries, distributing them evenly throughout the salad without mashing the fruit.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Just before serving, sprinkle the reserved 2 tablespoons of chopped walnuts and 1 tablespoon of mini chocolate chips on top for added texture and visual appeal. Serve immediately to enjoy the fresh flavors.
Notes
- For best results, use ripe but firm bananas to prevent them from becoming mushy in the salad.
- You can substitute walnuts with pecans or your favorite nuts if preferred.
- Keep the salad refrigerated and consume within 24 hours for optimal freshness.
- This salad can be made a few hours ahead but add the banana slices right before serving to avoid browning.
- Mini marshmallows add a fun chewy texture but can be omitted if desired.
