This banana split dessert salad folds bananas, strawberries, pineapple, cherries, and marshmallows into a creamy pudding base for a cold, scoopable dessert.
It needs no oven, comes together in about ten minutes, and is ready to share after a couple of hours in the fridge.
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Why This Banana Split Dessert Salad Recipe Works
Instant banana pudding mixed with the pineapple juice thickens into a creamy base that clings to every piece of fruit and marshmallow.
Whipped topping folded in keeps the salad light and cloud like, so it feels rich without being heavy.
Chocolate chips, nuts, cherries, and sprinkles bring the classic banana split toppings to a bowl you can serve with a spoon.
Ingredients for Banana Split Dessert Salad
- 1 small box instant banana pudding mix and 1 can crushed pineapple, undrained
- 1 tub whipped topping, thawed, and 3 large ripe bananas, sliced
- 16 ounces fresh strawberries, hulled and chopped, and 4 cups mini marshmallows
- 1 jar maraschino cherries, drained, with some reserved for topping
- 1/2 cup semisweet chocolate chips and 1/2 cup chopped peanuts or walnuts
- Optional toppings: whipped cream and sprinkles
Pudding mix. Instant banana pudding mix thickens quickly when whisked with the pineapple juice, so no milk or cooking is needed.
Crushed pineapple. Undrained pineapple supplies the liquid and a sweet, tangy flavor that balances the banana and marshmallows.
Whipped topping. Make sure it is fully thawed so it folds smoothly into the pudding without leaving streaks or lumps.
Fresh fruit. Ripe bananas and juicy strawberries give natural sweetness and soft texture, and the cherries add color and a candy like finish.
Chocolate and nuts. Semisweet chips and chopped nuts add crunch and a bittersweet note that keep the bowl from tasting only sweet.
How to Make Banana Split Dessert Salad
1. Make the pudding base Whisk the instant pudding mix with the juice from the undrained pineapple until smooth and thickened.
2. Fold in the whipped topping Gently fold in the thawed whipped topping until the base looks smooth and creamy.
3. Add the fruit and mix ins Add the pineapple, bananas, strawberries, marshmallows, cherries, chocolate chips, and nuts to the bowl.
4. Fold everything together Use a rubber spatula to fold gently until every piece is coated, taking care not to mash the bananas.
5. Chill the bowl Cover with plastic wrap and refrigerate for at least 2 to 4 hours until well chilled.
6. Top and serve Garnish with extra chocolate chips, nuts, reserved cherries, whipped cream, and sprinkles, then serve cold.
How to Serve Banana Split Dessert Salad
Spoon the salad into small bowls or cups and top each serving with whipped cream and a cherry. It pairs well with dark chocolate mousse on a dessert table, and strawberries and cream cupcakes suit a picnic spread. A cookies and cream frappe or a layer of mint brownie trifle rounds out the menu.
How to Store and Reheat Banana Split Dessert Salad
Cover leftovers and refrigerate them for up to three days. The fruit may release some juice and the texture can soften, so stir gently before serving. Keep the bowl cold and return it to the fridge within two hours of serving.
Tips and Variations for Banana Split Dessert Salad
Flag the allergens. This salad contains milk, peanuts or tree nuts, and soy in some pudding mixes, so check labels and label the bowl clearly.
Slice the bananas last. Cut the bananas just before folding them in to slow browning, and keep them coated in the pudding base.
Drain the cherries. Pat the cherries dry so their pink syrup does not streak the base and turn the whole bowl pink.
Thaw the topping fully. Move the tub to the refrigerator the night before so it folds in smoothly without icy bits.
Chill long enough. Two to four hours lets the marshmallows soften slightly and the flavors blend, so avoid serving right away.
Try dark chocolate. Dark chocolate chips give a richer taste than semisweet, and you can swap in other nuts or leave them out.
Keep it cold. Serve from a bowl set over ice on warm days, because dairy based salads should not sit out for long.
Check trusted guidance. For general advice on keeping chilled foods safe, read the University of Wisconsin Extension leftovers guidance before you set the bowl out.
Frequently Asked Questions About Banana Split Dessert Salad
What is in banana split dessert salad?
It combines banana pudding, whipped topping, bananas, strawberries, pineapple, cherries, marshmallows, chocolate chips, and nuts in one chilled bowl.
How long does banana split dessert salad keep?
Store it covered in the refrigerator for up to three days, though the fruit softens and releases juice over time.
Can I make banana split dessert salad ahead of time?
Yes. Make the base and mix in the fruit a few hours ahead, and slice the bananas as close to serving as you can.
Can I use fresh pineapple instead of canned?
The juice from the can is what thickens the pudding, so fresh pineapple would need extra juice added to replace it.
Can I leave out the nuts?
Yes. Skip the nuts or replace them with extra chocolate chips, which also makes the bowl safer for guests with nut allergies.
Banana Split Dessert Salad
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 3 oz instant banana pudding mix one small box
- 20 oz crushed pineapple one can, undrained
- 8 oz whipped topping thawed completely
- 3 large ripe bananas sliced
- 16 oz fresh strawberries hulled and chopped
- 4 cup mini marshmallows
- 10 oz maraschino cherries drained, one jar, reserve some for topping
- ½ cup semisweet chocolate chips plus extra for topping
- ½ cup chopped peanuts or walnuts plus extra for topping
- 1 cup whipped cream optional, for topping
- 2 tbsp sprinkles optional, for topping
Instructions
Cooking
- Whisk. Whisk the pudding mix into the pineapple juice from the undrained can until it thickens.
- Fold. Fold in the thawed whipped topping until smooth.
- Mix. Gently stir in the pineapple, bananas, strawberries, marshmallows, cherries, chocolate chips, and nuts.
- Chill. Cover and refrigerate for 2 to 4 hours until cold.
- Serve. Top with extra chocolate chips, nuts, cherries, whipped cream, and sprinkles and serve cold.
