This banana split fluff salad is an easy to prepare ambrosia salad with all your favorite banana split ingredients. Stir everything in a bowl, and it’s ready to serve.
That’s how I like to eat my salad. Anything loaded with fruit, nuts, marshmallows, and chocolate has to be good. Yeah, you read that right. This ambrosia salad recipe has chocolate in it. Oh, yeah!
By the way, if you like chocolate, you should definitely check out this Rocky Road ambrosia salad! It’s a chocolate lover’s dream dessert!
Now I know what you’re thinking. There’s no way a bowl of cream is called a salad because it doesn’t have the normal, typical ingredients of a salad.
Well, technically this is more like a dessert because it has pudding and marshmallows. But hey, I like to call it a fruit salad because that way I can eat a second helping without feeling too guilty.
- Mixing the bananas right before serving * Or dip the banana slices in lemon juice to prevent them from browning too quickly.
1 – 3.4 ounces box of instant banana pudding
1 – 20 ounces can crushed pineapple (not drained)
1 to 8 ounce container of Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 tablespoons for garnish
1/3 cup mini chocolate chips
2 ripe bananas, sliced
2 to 10 ounce jars of maraschino cherries, halved
How to do it:
Stir the pudding and pineapple mixture until it dissolves and thickens.
Fold the Cool Whip with a spatula.
Gently add the marshmallows, nuts, chocolate chips, bananas and cherries.
Refrigerate for at least one hour to cool. About 8 cups of salad.