Banana Split Fluff Salad

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Ingredients:

  • Quick-set Banana Pudding Mix: 1 package 3.4 ounces
  • Crushed Pineapple: 1 can 20 ounces, undrained
  • Whipped Topping: 1 tub 8 ounces, thawed (e.g., Cool Whip)
  • Small Marshmallows: 1 heaping cup
  • Walnuts Finely Chopped: A bit more than ½ cup (set aside 2 tablespoons for garnish)
  • Tiny Chocolate Bits: Slightly over ¼ cup reserve 1 tablespoon for garnish
  • Fresh Bananas: 2 cut into rounds
  • Maraschino Cherries Halved: 2 jars (10 ounces each), ensure they’re dried

Instructions:

  • Grab a sizable bowl and combine the instant banana pudding mix with the crushed pineapple until it achieves a consistent thick texture.
  • Gently fold your whipped topping into this mixture using a soft spatula.
  • Delicately mix in the small marshmallows, the majority of your finely chopped walnuts (remember, you’ve kept some aside!), most of the tiny chocolate bits, banana rounds, and your halved cherries.
  • Pop the bowl in the fridge for around 60 minutes, allowing the flavors to mingle and the marshmallows to get a bit softer.
  • Once you’re ready to serve, sprinkle the reserved walnuts and chocolate bits on top for a touch of extra crunch and sweetness.

Notes:

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