Ingredients
20 ounce can crushed pineapple 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 topping
Chocolate syrup optional 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 ½ of the whipped topping.
Add the halved cherries, sliced bananas, and 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 the extra whole maraschino cherries.
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