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.
Tried this recipe?Let us know how it was!