Growing up in northwestern Pennsylvania, every mom had her signature salad. And I mean every mom. It didn't matter if it was a cookout, a church potluck, or a Tuesday - somebody's mom was showing up with a bowl of something creamy, fruity, and completely irresistible. Lucky for me, I had a talent for dating boys with really good salad moms!

That's exactly how I discovered this Banana Split Fluff Salad - sitting at some boyfriend's kitchen table, eyes wide, wondering why we didn't have this at MY house. So naturally, I came home and told my mom all about this amazing salad I'd just discovered.

Here's the thing about my mom: she was classically trained. Julia Child was basically her spirit animal. She'd taken cooking classes at Le Cordon Bleu in Paris. Real sauces. Real technique. Real food.

She could not deal with my fake salads.

She was gracious about it, but I could see it in her eyes every time I breathlessly described another Cool Whip masterpiece from another boyfriend's kitchen. Bless her heart - and bless those salad moms, because here we are decades later and I still make this every summer without apology!

INGREDIENTS

• 20 oz can crushed pineapple, with juice
• 3.4 oz instant banana pudding mix
• 8 oz frozen whipped topping, thawed
• 2 cups miniature marshmallows
• 10 oz jar maraschino cherries, drained
• ⅔ cup mini chocolate chips
• 2 tablespoon chopped peanuts
• 2 ripe bananas, sliced
• 1 tablespoon chocolate syrup, for drizzle

TOOLS YOU'LL NEED

• Large mixing bowl
• Rubber spatula or wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Plastic wrap or lid for chilling

LET'S MAKE IT

In a large bowl, stir together the crushed pineapple (with all that juice - don't drain it!), the banana pudding mix, and the thawed whipped topping. Mix until everything is smooth and creamy.

Add the marshmallows, drained maraschino cherries, mini chocolate chips, and chopped peanuts. Stir to combine.

Peel your bananas and slice them into ¼-inch rounds. Fold them gently into the bowl - you don't want mush, you want little banana pillows tucked into all that fluff.

Cover and refrigerate for at least 1 hour. This gives everything time to set up and the flavors time to get cozy together.

When you're ready to serve, transfer to your prettiest bowl. Drizzle with chocolate syrup, sprinkle with a few extra peanuts, and crown it with a couple of maraschino cherries. Serve cold and watch it disappear.

TARA'S TIPS

• Add the bananas last. They'll stay firmer and prettier if you fold them in right before chilling rather than letting them sit too long.
• Use ripe bananas. The riper the better - sweeter flavor and they blend right into the fluff.
• Don't drain the pineapple. That juice is what activates the pudding mix and gives the whole salad its creamy base. Trust the process.
• Make it ahead. This salad is even better on day two. Make it the night before your cookout and thank yourself tomorrow.
• Feeding a bigger crowd? Double the recipe easily - it scales beautifully for a 9x13 dish.

SERVING IDEAS

• Serve in a big white bowl at a summer cookout and let people scoop their own
• Spoon into individual dessert cups for a cute potluck presentation
• Top each serving with an extra maraschino cherry and a fresh banana slice for the full banana split effect
• Pairs beautifully alongside grilled burgers, hot dogs, or anything from the backyard grill

STORAGE

Store covered in the refrigerator for up to 2 days. Give it a gentle stir before serving again. Note that the bananas may soften a bit over time - still delicious, just a little more relaxed. Not recommended for freezing.

Yield: 10

Banana Split Fluff Salad

Print

This Banana Split Fluff Salad brings all those classic flavors - bananas, pineapple, chocolate, and cherries - together in one creamy, no-bake bowl. 

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 20 oz can crushed pineapple, with juice
• 3.4 oz instant banana pudding mix
• 8 oz, frozen whipped topping, thawed
• 2 cups miniature marshmallows
• 10 oz jar maraschino cherries, drained
• ⅔ cup mini chocolate chips
• 2 tablespoon chopped peanuts
• 2 ripe bananas, sliced
• 1 tablespoon chocolate syrup for drizzle

Instructions

1. In a large bowl, mix together the pineapple, pudding mix and whipped topping.
2. Add the marshmallows, cherries, chocolate chips, peanuts.
3. Peel the bananas and slice into ¼ inch disks. Add them to the bowl. Fold everything together.
4. Chill for 1 hour, or until ready to serve.
5. To serve: Drizzle with chocolate syrup and sprinkle with nuts and top with a couple of cherries.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 0mgSodium: 79mgCarbohydrates: 82gFiber: 3gSugar: 63gProtein: 3g

IF YOU LOVED THIS, YOU MIGHT ALSO LIKE:

• No-Bake Pecan Pie Cheesecake Dip (The Easiest Holiday Dessert Ever!)
• Confetti Dessert Dip - The Easy Party Dip Everyone Asks For
• No-Bake Chocolate Chip Cheesecake - A Classic Crowd-Pleaser!

Banana Split Fluff Salad Wrapup

This one takes me right back to summer afternoons and sticky ice cream counters. I hope it brings a little of that same joy to your table. Don't forget to save it to your Pinterest board for later!