BANANA SPLIT FLUFF SALAD

Ingredients

1 – 3.4 ounce box instant banana pudding

1 – 20 ounce can crushed pineapple (do not drain)

1 – 8 ounce container Cool Whip

1 cup mini marshmallows

1/2 cup finely chopped walnuts + 2 Tablespoons for garnish

1/3 cup mini chocolate chips

2 ripe bananas, sliced

2 – 10 ounce jars maraschino cherries, halved

Instructions

Stir together the pudding mix and pineapple until dissolved and thickened.

Fold in the Cool Whip with a spatula.

Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Notes

*Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly.

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