Description
A fun and fruity no-bake dessert that combines all the classic flavors of a banana split in a fluffy, creamy salad—perfect for potlucks, parties, or a sweet treat at home.
Ingredients
- 1 (3.4 ounces) box banana cream instant pudding
- 1 (20 ounces) can crushed pineapple with juice
- 1 (10 ounces) jar maraschino cherries, drained and halved
- 1 cup diced fresh strawberries
- 1 cup miniature marshmallows
- ½ cup chopped pecans or walnuts
- ½ cup miniature chocolate chips
- 2 bananas, halved and sliced
- 1 (8 ounces) container whipped topping, thawed
Instructions
1. In a large mixing bowl, combine the banana cream instant pudding with the crushed pineapple (including the juice). Stir until the pudding mix is fully incorporated and begins to thicken.
2. Add the maraschino cherries, diced strawberries, miniature marshmallows, chopped nuts, chocolate chips, and sliced bananas to the bowl. Stir until evenly distributed.
3. Gently fold in half of the whipped topping until evenly mixed. Then add the remaining whipped topping and fold again until fully combined.
4. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the salad to firm up.
5. Before serving, give the salad a gentle stir. Garnish with extra chocolate chips, nuts, or cherries if desired. Serve chilled.
Notes
To make it healthier, use Greek yogurt or a light whipped topping alternative.
Add tropical fruits like mango or mandarin oranges for variation.
For nut allergies, omit nuts or substitute with sunflower seeds.
Use freshly whipped cream instead of store-bought for a homemade touch.
Drizzle with melted chocolate or caramel sauce for extra indulgence.
Best served within 24–48 hours. Store in an airtight container in the fridge for up to 3 days. Do not freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 28g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg