Banana Split Fluff

1 (3.4 oz) box instant banana pudding
1 (40 oz) can crushed pineapple in juice, undrained
1 (8 oz) tub Cool Whip, thawed
3 large ripe bananas, sliced
16 oz fresh strawberries, hulled and chopped
4 cups mini marshmallows
1 (10 oz) jar maraschino cherries, drained well (reserve some for topping)
½ cup semisweet chocolate chips, plus extra for topping
½ cup chopped peanuts or walnuts, plus extra for topping
Whipped cream and sprinkles, for topping

Mix the Base:
In a large mixing bowl, whisk together the banana pudding mix and the juice from the crushed pineapple until smooth and slightly thickened.
Fold in the Cream:
Gently fold in the Cool Whip until fully combined.
Add the Goodies:
Stir in the bananas, strawberries, marshmallows, cherries, chocolate chips, and nuts.
Mix gently until everything is evenly coated in the creamy banana mixture.
Chill:
Cover and refrigerate for 2–4 hours to let the flavors blend and the texture set.
Top & Serve:
Before serving, garnish with extra cherries, chocolate chips, nuts, whipped cream, and sprinkles.

For a tropical twist, add shredded coconut or crushed graham crackers on top.
To prevent bananas from browning, toss slices in a little lemon juice before mixing.
Serve chilled in dessert cups or a trifle dish for a party-ready presentation.