1 (3.4 ounce) box instant banana pudding mix
1 (20 ounce) can crushed pineapple, not drained
1 (8 ounce) container Cool Whip, thawed
1 cup mini marshmallows
½ cup finely chopped walnuts
2 tablespoons walnuts for garnish
¼ cup mini chocolate chips
1 tablespoon mini chocolate chips for garnish
2 ripe bananas, sliced
2 (10 ounce) jars maraschino cherries, halved and patted dry
INSTRUCTIONS
In a large mixing bowl combine the dry banana pudding mix with the crushed pineapple including the juice and stir until the pudding dissolves and the mixture thickens.
Fold the thawed Cool Whip into the mixture using a spatula until fully combined and creamy.
Add the mini marshmallows, chopped walnuts, mini chocolate chips, sliced bananas, and halved maraschino cherries and gently stir to combine all ingredients evenly.
Cover the bowl and refrigerate for about 1 hour so the salad can chill and the flavors blend together.
Before serving sprinkle the remaining walnuts and mini chocolate chips on top for garnish and serve immediately.
Ezoic
Notes
Serve the salad well chilled for the best flavor and texture. This dessert salad works wonderfully as a side dish for barbecues, picnics, or holiday dinners. If you are preparing it ahead of time, add the bananas just before serving to prevent browning. Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again. Freezing is not recommended because the texture of the whipped topping and fruit may change.
