Tropical Banana Split: A No-Bake Dessert That Transports You to Paradise

Table of Contents hide

1 Ingredients
2 Instructions
3 Nutrition

Ingredients
20 ounce can crushed pineapple in 100% juice, undrained
3.4 ounce package banana cream instant pudding mix
1½ cups mini marshmallows
½ cup mixed nuts dessert topping (plus 3 tablespoons for optional garnish)
⅓ cup mini chocolate chips
8 ounce container whipped topping, thawed
10 ounce jar maraschino cherries, stems removed, halved, and pat dry (plus extra whole cherries with stems for optional garnish)
2 large (or 3 medium) ripe bananas, peeled and sliced
Canned whipped topping, optional
Chocolate syrup, optional for 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 half of the whipped topping.
Add the halved cherries and sliced bananas, then fold in 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 extra whole maraschino cherries.

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