Banana Split Fluff salad is a quick and easy recipe that turns a classic ice cream treat into a deliciously creamy “dump and go” dessert salad or side dish without worrying if it will melt!
This old-fashioned favorite takes just minutes to make simply by mixing fruit, nuts, marshmallows, a packet of pudding mix, Cool Whip, and chocolate in one bowl and then refrigerating until you’re ready to serve.
No Bake Banana Split Fluff
Banana Split Fluff dessert salads are so easy to make simply by stirring a handful of simple ingredients in a bowl, setting it in the fridge to chill, spooning it into individual servings, and piling it high with the traditional banana split toppings.
With a base of banana pudding and crushed pineapple, this banana split dessert recipe is filled with mini marshmallows, mixed nuts, chocolate chips, whipped topping, and chopped fruit; it has the same flavors and textures as a classic banana split, but swaps the ice cream for a light and creamy fluff filling.
My favorite Banana Split Fluff salad doubles as a delicious fluff dessert to be served after dinner or as a fluff fruit salad side dish to accompany the main meal.
It’s a retro banana split salad dessert recipe, similar to my Vanilla Pudding Fruit Salad, that’s perfectly cool when an ice cream sundae sounds too cold to consume in winter weather.
Why We Love This Banana Split Salad Recipe
- Quick and easy to make in 15 minutes.
- Uses simple kitchen staple ingredients.
- Fun spin on the classic banana split folded into fluff form.
- Thick, crunchy, smooth, and creamy
- Delicious as a banana split salad for dessert or as a side dish at a BBQ or picnic.
- Perfect for potlucks, parties, or any holiday gathering with friends and family.
More Easy Banana Recipes
Ingredients
- Crushed pineapple in 100% juice
- Banana cream instant pudding mix
- Mini marshmallows
- Mixed nuts dessert topping
- Mini chocolate chips
- Whipped topping or Cool Whip
- Maraschino cherries
- Bananas
- Chocolate syrup (optional drizzle garnish)
Substitutions and Additions
- Create Your Crunch: You can substitute chopped walnuts or pecans for the pre-chopped mixed nuts dessert topping.
- Fresh Fruit: Feel free to use fresh chopped strawberries for the halved maraschino cherries.
- Pick Your Pudding: Vanilla, french vanilla, or white chocolate pudding can also be used in this recipe for Banana Split Fluff salad.
Recommended Tools
- Large Mixing bowl
- Plastic Wrap
How to Make Banana Split Fluff
- Prepare The Pudding Mix: Sprinkle the instant pudding mix over the pineapple with the juice. Stir until powder is dissolved.
- Combine All Contents: Fold in the marshmallows, nuts, chocolate chips, and ½ of the whipped topping. Add the cherries, bananas, and remaining whipped topping. Cover and chill in the refrigerator for at least 1 hour.
- Serve: Spoon into individual servings and top with whipped topping, a drizzle of chocolate syrup, nuts, a cherries on top. Enjoy!
Tip From Our Recipe Developer
- To help slow the browning process of the bananas, you can brush or dip the banana slices in lemon juice. Keep in mind that it could throw the taste off due to the sourness of the lemons.
- Do not drain the can of crushed pineapple. The juice will help the pudding thicken up.
- This dish can also be doubled or tripled if you need to feed a crowd.
Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. (Remember that bananas tend to brown very quickly)
Other Easy Fluff Recipes
Banana Split Fluff
Ingredients
- 20 ounce can crushed pineapple 100% juice, undrained
- 3.4 ounce package banana cream instant pudding mix
- 1½ cups mini marshmallows
- ½ cup mixed nuts dessert topping (plus 3 tablespoons for optional garnish)
- ⅓ cup mini chocolate chips
- 8 ounce container whipped topping thawed
- 10 ounce jar maraschino cherries stems removed, halved, and pat dry (plus extra whole cherries with stems for optional garnish)
- 2 large (or 3 medium) ripe bananas peeled and sliced
- Canned whipped topping optional topping
- Chocolate syrup optional drizzle garnish
Instructions
- Add the crushed pineapple, with the juice, to a large mixing bowl.
- Sprinkle the instant pudding mix over the pineapple. Stir until the pudding is dissolved.
- Fold in the mini marshmallows, mixed nuts, and mini chocolate chips.
- Fold in ½ of the whipped topping.
- Add the halved cherries, sliced bananas, and the remaining whipped topping. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour. Spoon into individual servings and top with canned whipped topping. Drizzle with chocolate syrup, sprinkle with the reserved nuts, and top with the extra whole maraschino cherries.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. (Remember that bananas tend to brown very quickly)
- To help slow the browning process of the bananas, you can brush or dip the banana slices in lemon juice. Keep in mind that it could throw the taste off due to the sourness of the lemons.
- Do not drain the can of crushed pineapple. The juice will help the pudding thicken up.
- This dish can also be doubled or tripled if you need to feed a crowd.
i kust love food and desserts that come together for a quick pleasure to please everyone cooking is what i do best.
I will try this recipe tomorrow. It looks delicious. 👌
The Banana Split Salad was delicious. Great for BBQ or anytime. Very little left over.
Sounds delicious and easy to make
The citric acid in the pineapple juice should help keep the bananas from browning without the use of lemon juice.
10! My husband loves everything in this recipe.
Sound good