Ingredients for Banana Split Salad
- 1 (20 ounce) can crushed pineapple, undrained
- 3 cups water (2 cups boiling, 1 cup cold, for gelatin)
- 1 (3 ounce) package lemon gelatin
- 1 1/2 cups mini marshmallows
- 2 bananas, sliced
- Not specified in this recipe
- 1/4 cup powdered sugar
- Not specified in this recipe
- Not specified in this recipe
- Not specified in this recipe
- Not specified in this recipe
- 1 cup heavy cream
- Not specified in this recipe
- 1/2 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Split Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Split Salad
- In a large bowl, combine the sliced bananas and drained crushed pineapple.
- Prepare the lemon gelatin according to package directions. Let it slightly cool, but still remain liquid.
- Gently fold the cooled gelatin into the banana and pineapple mixture.
- Stir in the mini marshmallows.
- In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- Pour the banana and pineapple mixture into a serving dish.
- Spoon the whipped cream topping evenly over the salad.
- Refrigerate for at least 2 hours to allow the gelatin to set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
97g
Fat
36g
Carbs
10g