This is how I like to eat my salad now. Anything with fruit, nuts, marshmallows, and chocolate must be good. Yes, you read that correctly. This ambrosia salad recipe contains chocolate. You can completely exclude them if you don’t want to make a “salad” with chocolate in it.
I understand what you’re thinking. This creamy fluff salad recipe should not be considered a salad because it contains no green leafy vegetables.
Because it contains pudding and marshmallows, this is technically more of a dessert. But, hey, I call it fruit salad dessert since it allows me to have a second helping without feeling guilty.
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When somebody brings a Cool Whip fruit salad of any kind, it is always one of the first items to go.
I was craving a simple fluff salad the other day! I’ve been looking for ways to transform things into banana split desserts since I made this Banana Split Brownie Pie since that’s a flavor I’ll never get tired of!
HOW TO MAKE SPLIT BANANA FLUFF
In a large mixing bowl, combine the pudding and the pineapple. Do not drain the pineapple juice since it will help the pudding thicken.
Using a spatula, fold in an entire container of thawed Cool Whip into the pudding.
Stir in the marshmallows, walnuts, banana slices, micro chocolate chips, and maraschino cherries gently. Change up the banana split toppings to include whatever you like or dislike.
Refrigerate the dessert salad for at least an hour to allow the flavors to thicken and blend. This also causes the marshmallows to soften and turn into lovely fluffy bites.
1 box (3.4 oz.) instant banana pudding
1 can crushed pineapple, 20 ounces (do not drain)
1 – 8 oz. carton thawed Cool Whip
1 small marshmallow cup
12 cup finely chopped walnuts + 2 tbsp for garnish
14 cup small chocolate chips + 1 teaspoon for decoration
2 ripe bananas, sliced 2 jars maraschino cherries, halved and wiped dry
Stir the dry pudding mix and pineapple together until dissolved and thickened.
Using a spatula, fold in the Cool Whip.
Mix in the marshmallows, 12 cup nuts, 14 cup small chocolate chips, bananas, and cherries gently.
Refrigerate for one hour to chill. Serve immediately with the reserved nuts and chips.
NOTES
If you’re cooking this fluff salad ahead of time, mix in the bananas just before serving to keep them from turning dark and mushy.
You can also dip the banana slices in lemon juice to avoid them from browning too soon, but this will give the dessert a slight lemon flavor.
