Easy Banana Split Fluff Salad

Banana split fluff salad topped with sliced strawberries, chocolate drizzle, whipped cream, and a cherrie.

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Easy Banana Split Fluff Salad

This creamy Banana Split Fluff recipe has all the flavors of a classic banana split in a light and fluffy no bake dessert salad. It's loaded with bananas, strawberries, pineapple, cherries, chocolate chips, and nuts, all folded into a creamy pudding base.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert, Side Dish

Cuisine: American

Servings: cups

Calories: 337kcal

Author: Lori

Equipment

Ingredients

3.4 ounce box instant banana pudding
40 ounce can crushed pineapple in juice
8 ounces Cool Whip whipped topping thawed
3 large ripe bananas sliced
16 ounces fresh strawberries rinsed, hulled, patted dry and chopped
4 cups mini marshmallows about ⅔ of a 10-ounce bag
10 ounce jar maraschino cherries drained well, patted dry and stems removed (reserve some for topping if using)
½ cup semisweet chocolate chips plus more for topping if using
½ cup chopped peanuts or walnuts plus more for topping if using

Optional toppings:

Chocolate syrup
Whipped cream
Maraschino cherries
Sprinkles

Instructions

Combine the pudding mix with the pineapple and juice in a large mixing bowl. Stir until the powder has dissolved fully and the pudding thickens.
3.4 ounce box instant banana pudding, 40 ounce can crushed pineapple in juice
Gently fold in the whipped topping with a rubber spatula.
8 ounces Cool Whip whipped topping
Add the bananas, strawberries, marshmallows, maraschino cherries, chocolate chips, and nuts.
3 large ripe bananas, 16 ounces fresh strawberries, 4 cups mini marshmallows, 10 ounce jar maraschino cherries, ½ cup semisweet chocolate chips, ½ cup chopped peanuts or walnuts
Gently stir until everything is evenly coated in the creamy pineapple pudding sauce.
Place in the refrigerator to chill for 2-4 hours, to give the salad time to thicken and for the flavors to get to know each other.
Garnish with additional nuts, chocolate chips, and maraschino cherries when ready to serve. Drizzle with chocolate syrup and add sprinkles if desired.
Chocolate syrup, Whipped cream, Maraschino cherries, Sprinkles

Notes

Cook and serve pudding doesn’t work with this recipe.
Use vanilla, cheesecake, or coconut cream flavored instant pudding mix if you can’t find the banana flavored pudding.
No need to drain the canned pineapple in this recipe as the juices will help dissolve the powder and thicken the pudding mix.
Use light or low fat Cool Whip for a lighter version.
Make sure the strawberries and cherries are patted dry to avoid adding excess moisture to the salad.
Using the pineapple juice makes it more flavorful but if you don’t want a strong pineapple flavor or want a thicker salad, you can reduce the canned pineapple juice by half.
If you use freshly whipped cream the salad won’t keep as long before the whipped cream starts breaking down.
This salad tastes best after it’s had a chance to chill for a couple hours. It gives the marshmallows time to soften and the salad develops more flavor.
STORING: It will keep in the refrigerator for up to 3-4 days.
MAKE AHEAD: You can make this recipe up to 2 days in advance and store it in the refrigerator. The longer you store it the more the fruit and marshmallows soften and become mushy.
Nutritional information doesn't include optional garnishes.

Nutrition