Description

This Banana Split Fluff Salad is a delightful, no-cook dessert combining instant banana pudding, crushed pineapple, Cool Whip, and a medley of sweet mix-ins like mini marshmallows, walnuts, mini chocolate chips, bananas, and maraschino cherries. It’s a refreshing, creamy treat perfect for summer gatherings or potlucks.

Ingredients

Banana Pudding Base

1 (3.4 ounce) box instant banana pudding
1 (20 ounce) can crushed pineapple (do not drain)
1 (8 ounce) container Cool Whip

Mix-ins

1 cup mini marshmallows
1/2 cup finely chopped walnuts, plus more for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 (10 ounce) jar maraschino cherries, halved

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Instructions

Prepare Pudding Mixture: In a large bowl, combine the instant banana pudding mix and the entire can of crushed pineapple with its juice. Stir them together until the pudding thickens, creating a smooth base.
Fold in Cool Whip: Gently fold the Cool Whip into the pudding and pineapple mixture until everything is well incorporated and creamy.
Add Mix-ins: Stir in the mini marshmallows, finely chopped walnuts, mini chocolate chips, sliced ripe bananas, and halved maraschino cherries. Mix until all ingredients are evenly distributed.
Chill: Refrigerate the fluff salad for at least 1 hour to allow flavors to meld and the texture to set.
Garnish and Serve: Before serving, optionally garnish with additional chopped walnuts for extra crunch and presentation.

Notes

Use ripe bananas for the best flavor and texture.
For a nuttier flavor, toast the walnuts before chopping.
You can substitute Cool Whip with homemade whipped cream if preferred.
This salad is best served chilled and consumed within 24 hours for freshness.
Adjust sweetness by adding or reducing mini chocolate chips or marshmallows based on preference.