Try this Banana Split Fluff Salad recipe.
- 1/2 cup mini chocolate chips
- 1 - 3.4 ounce box instant banana pudding
- 1 - 20 ounce can crushed pineapple (do not drain)
- 1 - 8 ounce container cool whip
- 1 cup mini marshmallows
- 1/2 cup finely chopped walnuts + 2 tablespoons for garnish
- 2 ripe bananas sliced
- 1 - 10 ounce jar maraschino cherries halved
- Carbohydrate 37.8178 g
- Cholesterol 3.22 mg
- Fat 4.30575 g
- Fiber 1.27099998563528 g
- Protein 1.89655 g
- Saturated Fat 2.63998 g
- Serving Size 1 1 cups salad (72g)
- Sodium 33.755 mg
- Sugar 36.5468000143647 g
- Trans Fat 0.400555 g
- Calories 190 calories
Step-by-step
- Stir together the pudding mix and pineapple until dissolved and thickened.
- Fold in the Cool Whip.
- Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
- Refrigerate at least 1 hour to chill.
Undrained crushed pineapple carries the exact moisture needed to hydrate the instant pudding mix without adding liquid, but excess juice will break down the emulsifiers in the whipped topping if not combined thoroughly first. Blending the dry pudding powder directly into the un-drained fruit ensures a smooth base before any aerated ingredients enter the bowl.
- Stir the pudding mix and pineapple for a full 60 seconds until the granules dissolve completely, or the texture will remain grainy under the whipped topping.
- Chill the assembled mixture for a minimum of 60 minutes to allow the starches in the pudding to set and bind the loose moisture from the fruit.
- Fold the sliced bananas in near the end of the chilling window if possible, or toss them in fresh lemon juice beforehand to prevent enzymatic browning.
- Use a large silicone spatula rather than a wire whisk to incorporate the marshmallows and nuts, preserving the air trapped inside the whipped topping.
- Store leftovers in an airtight glass container for up to 48 hours; beyond two days, the bananas will soften excessively and release water into the salad.
Small kitchen spaces present storage challenges when handling bowls wider than 10 inches; transfer the mixture into two smaller quart-sized containers to fit efficiently onto crowded refrigerator shelves. Proper refrigeration halts the degradation of the delicate emulsion while yielding a stable, cohesive texture.
