I couldn’t resist sharing my Banana Split Fluff Recipe that layers ripe bananas with cloudlike marshmallow cream and a surprise crunchy twist to keep you guessing.

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I never thought a Banana Split Fluff Salad could be this mischievous, but here I am, smirking over a bowl that somehow feels like summer in one spoon. I used instant vanilla pudding mix and a tub of frozen whipped topping to build the cloud, then tossed in the usual suspects for color and trouble.

Call it a Banana Split Fluff Recipe, or just file it under Summer Favorite Recipes because it’s that kind of thing people bring to potlucks and then act like they meant to make it all along. Trust me, it sneaks up on you in the best way.

Ingredients

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Instant vanilla pudding mix: Adds creamy sweetness, mostly carbs and sugar, little protein, quick texture boost.
Milk: Provides calcium some protein, helps pudding set, adds mild dairy flavor.
Whipped topping: Light airy sweetness, mostly sugars and fats, makes salad fluffy and dreamy.
Bananas: Creamy natural sweetness, good potassium and fiber, they brown easy if left exposed.
Strawberries: Bright slightly tart, adds vitamin C and color, fresh contrast to sweetness.
Crushed pineapple: Zippy tropical tang, enzymes help soften fruit, adds juice and sweet acidity.
Mini marshmallows: Pure sugar fluff, adds chew and childhood nostalgia, low nutrition value though.
Walnuts or pecans optional: Crunchy, healthy fats and protein, adds texture and slightly bitter note.

Ingredient Quantities

1 (3.4 oz) package instant vanilla pudding mix

1 cup cold milk

1 (8 oz) tub frozen whipped topping thawed like Cool Whip

3 medium ripe bananas sliced

1 pint fresh strawberries hulled and sliced (about 2 cups)

1 can (20 oz) crushed pineapple drained

1 cup mini marshmallows

1/2 cup maraschino cherries drained and halved

1/2 cup chopped walnuts or pecans optional

1 tablespoon lemon juice optional

How to Make this

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1. In a medium bowl whisk the 1 (
3.4 oz) package instant vanilla pudding mix with 1 cup cold milk until smooth and starting to thicken, about 1 to 2 minutes; let it sit 2 more minutes to set.

2. Fold in the 8 oz tub thawed frozen whipped topping (like Cool Whip) until totally combined and fluffy, but dont overmix or you’ll deflate it.

3. Drain the 20 oz can crushed pineapple very well, pressing with a spoon or cheesecloth to remove excess juice so the salad doesn’t get watery.

4. Hull and slice about 1 pint strawberries and slice 3 medium ripe bananas; toss the banana slices gently with 1 tablespoon lemon juice if you want to slow browning.

5. In a large bowl combine the pudding-whipped mixture with the drained pineapple, sliced strawberries, banana slices, 1 cup mini marshmallows, and 1/2 cup maraschino cherries (drained and halved).

6. Fold everything together gently until evenly mixed, avoid mashing the fruit so it stays nice and chunky; if using, stir in 1/2 cup chopped walnuts or pecans at this point.

7. Taste and if it needs more sweetness or cherry flavor add a few extra cherries or a sprinkle of sugar, but usually it’s perfect as is.

8. Cover the bowl and chill in the fridge for at least 1 hour so flavors meld and marshmallows soften a bit; you can chill up to 24 hours but bananas may brown the longer it sits.

9. Before serving give a quick gentle stir, then top with a few extra sliced strawberries, cherries, or chopped nuts for looks and crunch. Serve cold.

Equipment Needed

1. Medium mixing bowl, for whisking the pudding and milk
2. Large mixing bowl, to fold all the fruit and salad together and chill it in
3. Whisk, to blend the instant pudding smooth
4. Rubber spatula, for gentle folding so you dont deflate the whipped topping
5. Measuring cup, for the cup of milk and any little amounts
6. Can opener, to open the crushed pineapple
7. Fine mesh strainer or cheesecloth, to drain and press out excess pineapple juice
8. Cutting board and a sharp knife, to hull and slice strawberries and bananas
9. Plastic wrap or an airtight lid and a serving spoon, to cover, chill and serve

FAQ

Q: How long will Banana Split Fluff Salad keep in the fridge?

A: It stays good 2 to 3 days refrigerated, but it tastes best within 24 hours. Bananas will brown and marshmallows get softer over time, so plan to eat it soon.

Q: Can I make this ahead of time?

A: Yes, you can make the pudding mix and fold in the whipped topping ahead, but add the bananas and strawberries just before serving if you want them bright and not mushy. If you must mix everything, do it no more than a few hours before serving and toss bananas with a little lemon juice first.

Q: How do I keep the bananas from turning brown?

A: Toss the banana slices in about 1 tablespoon lemon juice right after slicing, that slows browning. It will change the flavor a tiny bit but most people dont mind and it keeps the salad looking fresher.

Q: Can I use frozen fruit or fresh pineapple instead of canned?

A: Frozen strawberries can work but thaw and drain them well so the salad doesnt get watery. Fresh pineapple is fine too, just chop small and drain any extra juice; avoid using pineapple that’s too juicy without draining.

Q: What swaps work for allergies or texture preferences?

A: Leave out the nuts for nut allergies and add sunflower seeds or toasted coconut for crunch. You can skip marshmallows or use mini vegan ones, and sub sugar free or different pudding flavors if you like.

Q: Can I use real whipped cream instead of frozen whipped topping?

A: Yes, use stabilized whipped cream so it holds up longer; whisk in a bit of instant pudding mix or gelatin to stabilize it. Regular whipped cream will work but will collapse faster.

Banana Split Fluff Salad Recipe Substitutions and Variations

Instant vanilla pudding mix: use 1 cup vanilla Greek yogurt (add 1 tsp vanilla and 1-2 tbsp powdered sugar if you want it sweeter). It’s tangier and won’t set quite as firm, but still creamy.
Frozen whipped topping: swap for 1 cup heavy cream whipped with 2 tbsp powdered sugar until stiff peaks, or use 1 cup chilled coconut cream whipped for a dairy free version. Gives a fresher, less processed fluff.
Mini marshmallows: replace with 3/4 to 1 cup toasted shredded coconut or 1 cup chopped dried cranberries for chew and color. Cuts down on cloying sweetness.
Chopped walnuts or pecans: use 1/2 cup roasted sunflower seeds for a nut free option, or 1/2 cup chopped almonds if you want similar crunch.

Pro Tips

1) Drain that pineapple like your life depends on it. Press it in a fine sieve or wrap it in a clean towel and squeeze, then pat the fruit dry on paper towels if needed. If you skip this it gets watery fast and the whole thing turns mushy, so do the extra minute of work.

2) Keep the bananas from turning brown. Toss the slices right away with a little lemon juice, or better yet slice the bananas just before you serve and reserve some extras to top the bowl so they look fresh. Too much lemon makes them taste tangy, so use just a light coating.

3) Fold gently and in stages so the salad stays light and fluffy. Use a rubber spatula, scoop from the bottom and fold over, add the whipped mix in a couple additions and stop as soon as it looks even. Overmixing deflates the topping and you lose that cloud like texture.

4) Amp the flavor and texture without messing it up. Toast the nuts briefly in a dry pan for more crunch and deeper flavor, reserve some fruit or cherries for garnish so it looks bright, and chill the salad at least an hour but try to serve within the day so bananas dont get dark and marshmallows dont go weird.

Banana Split Fluff Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I couldn't resist sharing my Banana Split Fluff Recipe that layers ripe bananas with cloudlike marshmallow cream and a surprise crunchy twist to keep you guessing.

Servings

servings

Calories

255

kcal

Equipment: 1. Medium mixing bowl, for whisking the pudding and milk
2. Large mixing bowl, to fold all the fruit and salad together and chill it in
3. Whisk, to blend the instant pudding smooth
4. Rubber spatula, for gentle folding so you dont deflate the whipped topping
5. Measuring cup, for the cup of milk and any little amounts
6. Can opener, to open the crushed pineapple
7. Fine mesh strainer or cheesecloth, to drain and press out excess pineapple juice
8. Cutting board and a sharp knife, to hull and slice strawberries and bananas
9. Plastic wrap or an airtight lid and a serving spoon, to cover, chill and serve

Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz) tub frozen whipped topping thawed like Cool Whip
3 medium ripe bananas sliced
1 pint fresh strawberries hulled and sliced (about 2 cups)
1 can (20 oz) crushed pineapple drained
1 cup mini marshmallows
1/2 cup maraschino cherries drained and halved
1/2 cup chopped walnuts or pecans optional
1 tablespoon lemon juice optional

Directions

In a medium bowl whisk the 1 (
4 oz) package instant vanilla pudding mix with 1 cup cold milk until smooth and starting to thicken, about 1 to 2 minutes; let it sit 2 more minutes to set.
Fold in the 8 oz tub thawed frozen whipped topping (like Cool Whip) until totally combined and fluffy, but dont overmix or you'll deflate it.
Drain the 20 oz can crushed pineapple very well, pressing with a spoon or cheesecloth to remove excess juice so the salad doesn't get watery.
Hull and slice about 1 pint strawberries and slice 3 medium ripe bananas; toss the banana slices gently with 1 tablespoon lemon juice if you want to slow browning.
In a large bowl combine the pudding-whipped mixture with the drained pineapple, sliced strawberries, banana slices, 1 cup mini marshmallows, and 1/2 cup maraschino cherries (drained and halved).
Fold everything together gently until evenly mixed, avoid mashing the fruit so it stays nice and chunky; if using, stir in 1/2 cup chopped walnuts or pecans at this point.
Taste and if it needs more sweetness or cherry flavor add a few extra cherries or a sprinkle of sugar, but usually it’s perfect as is.
Cover the bowl and chill in the fridge for at least 1 hour so flavors meld and marshmallows soften a bit; you can chill up to 24 hours but bananas may brown the longer it sits.
Before serving give a quick gentle stir, then top with a few extra sliced strawberries, cherries, or chopped nuts for looks and crunch. Serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.