Ingredients:

  • 1 (8 oz) container frozen whipped topping, thawed
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4 medium bananas, sliced
  • 1 (8 oz) can crushed pineapple, well drained
  • 1/2 cup maraschino cherries, stems removed & halved
  • 2 cups mini marshmallows
  • 1/2 cup pecans or walnuts, toasted and chopped

Instructions:

  1. Toast the nuts lightly in a dry pan over medium heat until fragrant (about 5 minutes). Chop coarsely. Drain the crushed pineapple extremely well, pressing out excess liquid.
  2. In the large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy with no lumps remaining.
  3. Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula until just combined. Do not overmix.
  4. Gently fold in the drained pineapple, sliced bananas, halved cherries, and mini marshmallows until evenly distributed throughout the base.
  5. Fold in the toasted, chopped nuts last.
  6. Transfer the mixture to a serving bowl or dish. Cover tightly with cling film and refrigerate for a minimum of 2 hours (ideally 4 hours) to allow the fluff to set.
  7. When ready to serve, drizzle with chocolate sauce if desired, and serve cold.