Summer is finally here and the sun is shining bright. Too hot to turn on the oven? This Banana Split Fluff Salad is for you.
It delivers all the fun of an ice cream parlor. You get creamy, fruity, and crunchy textures in every bite. Your family will love this refreshing treat on a warm day.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser at every backyard BBQ. It is incredibly budget-friendly and uses simple pantry staples. You can whip it up in just fifteen minutes.
The nostalgic flavors bring back happy childhood memories. It is light enough for a hot afternoon but satisfyingly sweet. This recipe is a guaranteed hit with kids and adults alike.
Simple Method
Making this salad is as easy as stirring a bowl. You do not need any special kitchen skills. Just mix the base and fold in the goodies.
The secret is letting it chill so the marshmallows soften. This makes the texture extra light and airy. Even if you are a beginner, you can do this.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained with 2 tbsp juice reserved
- 1 container (8 oz) frozen whipped topping, thawed
- 2 cups miniature marshmallows
- 1 cup maraschino cherries, halved and patted dry
- 3 large ripe bananas, sliced
- 1/2 cup chopped walnuts
- 1/4 cup semi-sweet chocolate chips
Step-by-Step
- In a large mixing bowl, combine the dry instant vanilla pudding mix with the drained crushed pineapple and the 2 tablespoons of reserved juice until well incorporated.
- Gently fold in the thawed whipped topping using a spatula until the mixture is uniform and light.
- Stir in the miniature marshmallows and halved maraschino cherries until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the marshmallows to soften and the flavors to meld.
- Immediately before serving, slice the bananas and fold them into the salad along with the chopped walnuts to prevent the bananas from browning.
- Garnish the top with chocolate chips and serve chilled.
Best Ways to Enjoy It
Serve this chilled in a large glass bowl. It looks beautiful on a potluck table with its bright colors. The cherries and pineapple really pop.
Pair it with grilled chicken or burgers for a classic meal. You can even serve it in small individual cups. It makes a fun lunchbox treat for the kids too.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for about two days. The bananas may soften over time.
You can prep the base a day in advance. Just wait to add the bananas until you serve. This keeps the fruit fresh and bright for your guests.
Recipe Tips
- Drain the pineapple very well so the salad stays thick.
- Pat the cherries dry with a paper towel first.
- Use a rubber spatula to keep the topping fluffy.
- Wait until the very last minute to slice your bananas.
- Double the recipe if you are feeding a large crowd.
- Toast the walnuts for a deeper, nutty flavor profile.
- Add a few extra cherries on top for a pretty finish.
Ways to Switch It Up
- Swap walnuts for pecans or omit them for nut-free needs.
- Use dairy-free whipped topping for a lighter option.
- In summer, add a handful of fresh blueberries for color.
- Try chocolate pudding mix for a double chocolate version.
- Swap vanilla pudding for cheesecake flavor for extra richness.
Common Questions
Can I make this ahead of time?
Yes, you can make the base a day early. Always wait to add the fresh bananas until serving. This prevents them from turning brown or mushy.
Do I need to make the pudding first?
No, you use the dry mix straight from the box. The pineapple juice helps dissolve the powder. This creates a thick and creamy texture.
Will kids actually eat this?
Absolutely, kids usually go straight for the marshmallows and chocolate. It is a very picky-eater friendly dessert. They will love the familiar banana split taste.
I hope this sweet treat brings a little extra joy to your summer gatherings. It is so simple to make and even better to share. Happy cooking!
— Lidia
Banana Split Fluff Salad
Ingredients
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained with 2 tbsp juice reserved
- 1 container (8 oz) frozen whipped topping, thawed
- 2 cups miniature marshmallows
- 1 cup maraschino cherries, halved and patted dry
- 3 large ripe bananas, sliced
- 1/2 cup chopped walnuts
- 1/4 cup semi -sweet chocolate chips
Instructions
- In a large mixing bowl, combine the dry instant vanilla pudding mix with the drained crushed pineapple and the 2 tablespoons of reserved juice until well incorporated.
- Gently fold in the thawed whipped topping using a spatula until the mixture is uniform and light.
- Stir in the miniature marshmallows and halved maraschino cherries until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the marshmallows to soften and the flavors to meld.
- Immediately before serving, slice the bananas and fold them into the salad along with the chopped walnuts to prevent the bananas from browning.
- Garnish the top with chocolate chips and serve chilled.
