10ouncesmaraschino cherries, (stems removed, halved, and pat dry, plus extra whole cherries with stems for optional garnish)
2largebananas,or medium peeled and sliced
Canned whipped topping,optional topping
Chocolate syrup,optional drizzle garnish
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.
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 slightly due to the sourness of the lemons.
Don’t drain the pineapple. You’ll want to include the pineapple juice along with the crushed pineapple in this salad.
For best results, make sure you give your banana split fluff at least 1 hour of chilling time. It allows all of the yummy flavors to blend together.