Banana Split Dessert Salad
A chilled dessert bowl of banana pudding, whipped topping, bananas, strawberries, pineapple, cherries, marshmallows, chocolate chips, and nuts.
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.
Notes
Substitutions: Use dark chocolate chips for a richer flavor or leave out the nuts.
Tips: Thaw the topping fully and slice the bananas last. Nutrition does not include the optional whipped cream and sprinkles.
Storage: Refrigerate covered for up to three days.