Banana splits. Is there anything more classic than a delicious banana split?? Nope, no way. Bananas, cherries, and nuts – plus any and all fixin’s you could possibly want – all together in one dish. Now, we’re not claiming to have reinvented the wheel or anything here, but if you’re a fan of both banana splits and any sort of ambrosia or fluff salad, then this is definitely the recipe for you. Banana split fluff salad.
Paying homage to “salads” of yore – we’re looking at you, jello-encased 1950s recipes – this is a great dish to bring to parties, since it’s easy to make and everyone gets a huge kick out of the fact they’re getting all the classic banana split flavors, just packaged a little bit differently and with a couple added-in marshmallows to boot.
With a base of banana pudding and frozen whipped topping, we threw in sliced bananas, pineapple, chocolate chips, walnuts and cherries, and ended up with a delicious dessert that you don’t need to worry about scarfing down before it melts. Skip the ice cream next time you’re thinking about what to serve for dessert and make this instead!
Banana Split Salad
Serves 10; 15 minutes
- 2 ripe bananas, sliced
- 1 (3 oz) box instant banana pudding
- 1 (20 oz) can crushed pineapple, with juices
- 1 (8 oz) frozen whipped topping
- 1/4-1/3 cup mini chocolate chips
- 1/2 cup walnuts, chopped, plus extra for garnish
- 2 (10 oz) jars maraschino cherries, halved
- 1 cup mini marshmallows
- 1 tablespoon fresh lemon juice
- Mix sliced bananas with 1 tablespoon lemon juice. Set aside.
- In a large bowl, whisk pudding mix with crushed pineapple, with juices, until thickened.
- Fold in frozen whipped topping, then mix in marshmallows, nuts, bananas, chocolate chips, and maraschino cherries
- Cover bowl with plastic wrap and refrigerate 1 hour. Serve chilled.
Recipe adapted from Inside Bru Crew Life