Prep Time: 25 minutes
Total Time: 25 minutes (plus 2–4 hours chilling)
Yield: 12 servings (about 12 cups)
Ingredients
Base
- 96 grams instant banana pudding mix
- 1134 grams crushed pineapple in juice, undrained
- 226 grams whipped topping, thawed
Fruit and Add-ins
- 3 large ripe bananas, sliced
- 454 grams fresh strawberries, hulled and chopped
- 4 cups mini marshmallows
- 284 grams maraschino cherries, drained well, divided
Optional Toppings
- 85 grams semisweet chocolate chips, plus extra for topping
- 64 grams chopped peanuts or walnuts, plus extra for topping
- Whipped cream, for garnish
- Sprinkles, for garnish
Instructions
- Build the banana-pineapple base
Set out a large mixing bowl and a whisk. Add the instant banana pudding mix to the bowl first, then pour in the crushed pineapple along with all of its juice. Do not drain the pineapple—its juice is what activates and thickens the pudding mix. Whisk steadily until the mixture looks smooth and evenly hydrated, with no dry pockets of pudding mix hiding at the bottom or clinging to the sides. After a short moment, you’ll notice it becoming slightly thicker; that’s exactly what you want because this pudding-pineapple layer becomes the flavor foundation for the entire dessert. - Fold in the whipped topping for a fluffy texture
Switch from whisk to a spatula so you don’t deflate the mixture. Add the thawed whipped topping to the bowl. Gently fold it into the pudding-pineapple base using broad, slow strokes: scrape down the sides, lift from the bottom, and turn the mixture over itself. Keep folding until the color and texture are uniform and you no longer see streaks of whipped topping. Taking your time here helps the dessert stay light and cloud-like rather than dense.
- Add the fruit and mix-ins without crushing them
Now it’s time to give the fluff its “banana split” personality. Add the sliced bananas and the chopped strawberries first, distributing them across the surface so they fold in more evenly. Sprinkle in the mini marshmallows for soft, pillowy bites throughout. Next, add two-thirds of the well-drained maraschino cherries, saving the remaining third for the finishing touch later. If you’re using the optional mix-ins, add the semisweet chocolate chips and the chopped peanuts or walnuts at this stage as well. With the spatula, fold everything together gently. The goal is to coat the fruit and marshmallows in the creamy base while keeping the bananas and strawberries intact, not mashed. Fold just until everything looks evenly dispersed. - Chill to set and meld the flavors
Cover the bowl tightly and place it in the refrigerator for 2 to 4 hours. This resting time is important: the mixture thickens further, the flavors blend, and the texture becomes scoopable and cohesive. If you’re serving it for a gathering, chilling also makes it easier to portion neatly because the fluff holds its shape better. - Finish and serve like a classic banana split
Right before serving, uncover the bowl and give the top a quick, gentle smoothing with your spatula. Scatter the reserved maraschino cherries over the surface so you get bright pops of color in every serving. If desired, add extra chocolate chips and extra chopped nuts for a more “banana split topping bar” feel. Finish with dollops of whipped cream and a sprinkle of sprinkles, if you like. Serve chilled, scooping into bowls or dessert cups, making sure each portion gets a bit of fruit, marshmallows, and creamy fluff.
Notes
- For the best fluffy texture, fold gently throughout so the fruit stays in pieces and the mixture remains airy.
- This dessert is at its peak within 24 hours for the freshest flavor and texture.