Banana Split Fluff Salad Recipe

Why You’ll Love This Recipe

I love how fast and versatile this dessert is. It’s got everything: bananas, pineapple, strawberries, cherries, marshmallows, and whipped topping, all folded into a vanilla pudding base. It’s cool, creamy, and packed with texture and flavor. Whether I’m making it as a side dish or a light dessert, it’s always a crowd-pleaser—and the drizzle of chocolate syrup right before serving brings it all home.

Ingredients

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

• 1 (3.4-ounce) box instant vanilla pudding mix

• 1 (20-ounce) can crushed pineapple (with juice, undrained)

• 1 (8-ounce) container whipped topping, thawed

• 1½ cups mini marshmallows

• 2 ripe bananas, sliced

• 1 cup chopped strawberries

• ½ cup chopped maraschino cherries (plus extra for garnish)

• ½ cup chopped walnuts or pecans (optional)

• Chocolate syrup, for drizzling (optional)

Directions

1. In a large bowl, I stir together the vanilla pudding mix and crushed pineapple (with its juice) until it’s well combined and thickened.

2. I gently fold in the whipped topping until the mixture is smooth and fluffy.

3. I add the mini marshmallows, sliced bananas, chopped strawberries, cherries, and nuts (if using). I stir everything gently so the fruit stays intact.

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

5. Just before serving, I garnish with extra cherries, a drizzle of chocolate syrup, or more chopped nuts for crunch.

Servings and timing

This recipe makes 8 servings. It takes just 15 minutes to prep, plus about 1 hour of chilling time for the best texture and flavor. It’s a great make-ahead option for parties or hot summer days when I don’t want to turn on the oven.

Variations

• I sometimes replace strawberries with blueberries or grapes for a fun flavor swap.

• A swirl of strawberry or chocolate syrup mixed in adds even more dessert flair.

• For a nut-free version, I skip the walnuts and serve with graham cracker crumbs on top.

• I’ve added crushed Oreos or chopped chocolate bars for an extra indulgent touch.

• Coconut flakes also work well for added texture and tropical flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The bananas may brown slightly, so I prefer adding them just before serving if I’m making it ahead. This dish isn’t ideal for freezing, as the texture won’t hold up well once thawed.

FAQs

Can I make this the day before?

Yes, I prepare everything except the bananas, then stir those in right before serving to keep them from browning.

Do I have to use instant pudding?

Yes, instant pudding is key to keeping this a no-bake, quick recipe. Cook-and-serve pudding won’t set up the same way without heating.

Can I use fresh whipped cream instead of whipped topping?

You can, but I’ve found that store-bought whipped topping holds its shape better in this kind of salad and keeps it fluffy for longer.

What other fruits work well in this recipe?

I’ve used grapes, blueberries, diced apples, and even mango chunks—whatever I have on hand can work, as long as it doesn’t release too much liquid.

Is this a dessert or a side dish?

Honestly, it can be either! I often serve it alongside barbecue dishes in the summer, but it also works perfectly as a light, fruity dessert.

Conclusion

This Banana Split Fluff Salad is a fun, no-fuss dessert that always brings a smile. I love how it captures all the flavors of a banana split in a light, creamy form that’s perfect for sharing. Whether I’m making it for a backyard gathering or a weeknight sweet treat, it’s one recipe I always keep on hand—and everyone always comes back for seconds.

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