Tropical Banana Split
You know those moments when you just want to escape—the kind that doesn’t require plane tickets or long travel times, but just a spoon and a bowl of something that tastes like sunshine? That’s exactly what the Tropical Banana Split delivers. It’s not just a dessert—it’s a mood, a vibe, and a celebration in every bite. Whether you’re planning a weekend treat, preparing for a get-together, or simply need something to brighten your day, this refreshing no-bake dessert offers everything you love about a classic banana split, with a breezy tropical twist.
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
Instructions
- 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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