Banana Split Fluff Salad

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and always a hit at gatherings. There’s no cooking involved—just mix, chill, and serve. It’s light and fluffy, packed with fruit, and has all the flavors of a banana split, including optional nuts and a drizzle of chocolate syrup. It’s also totally customizable and can be prepped ahead, which makes my party planning a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

instant vanilla pudding mix
crushed pineapple (with juice)
whipped topping (thawed)
mini marshmallows
ripe bananas
chopped strawberries
chopped maraschino cherries
chopped walnuts or pecans (optional)
chocolate syrup (optional, for garnish)

Directions

First, I combine the instant vanilla pudding mix with the crushed pineapple—juice and all—in a large mixing bowl. I stir until it starts to thicken and everything is fully combined.

Next, I fold in the whipped topping gently until the mixture is smooth and creamy.

Then I add the mini marshmallows, sliced bananas, chopped strawberries, cherries, and nuts (if I’m using them). I stir everything together carefully so the fruit stays intact and the mixture stays fluffy.

I cover the bowl and refrigerate the salad for at least 1 hour so the flavors blend and the marshmallows soften.

When it’s time to serve, I top it with extra cherries, a drizzle of chocolate syrup, or a sprinkle of chopped nuts for that classic banana split flair.

Servings and timing

This recipe makes 8 servings.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Sometimes I mix in blueberries or halved grapes for added color and sweetness. I’ve also used chocolate pudding instead of vanilla for a twist. For a tropical vibe, I’ve added shredded coconut. If I want it extra indulgent, I swirl in mini chocolate chips or chopped candy bars.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It’s best eaten within the first day for the freshest texture. I avoid freezing this salad—the whipped topping and fruit don’t hold up well. If I’m making it ahead, I wait to add the banana slices until just before serving so they don’t brown.

FAQs

Can I make this ahead of time?

Yes, I often prepare it the day before, but I wait to add the bananas until right before serving to keep them fresh and prevent browning.

What can I use instead of whipped topping?

If I want a homemade version, I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. It gives a richer taste and still holds up well.

Do I need to drain the pineapple?

No, I actually use the juice from the can—it combines with the pudding mix to help it thicken and adds flavor to the salad.

Can I skip the nuts?

Absolutely. The nuts are optional, and I leave them out if I’m serving someone with a nut allergy or if I want a smoother texture.

Is this a dessert or a side dish?

It can be both! I often serve it as a dessert, but it also works great as a fun, fruity side dish at potlucks or cookouts.

Conclusion

Banana Split Fluff Salad is one of those easy, crowd-pleasing recipes that always brings smiles. It’s sweet, fruity, creamy, and has just the right amount of texture and nostalgia. I love how fast it comes together and how flexible it is with mix-ins. Whether I’m taking it to a picnic or whipping it up as a last-minute treat, it’s always a winning dish.

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