In a large mixing bowl, whisk together the banana cream instant pudding and the crushed pineapple (with juice) for about 2-3 minutes until the mixture thickens and becomes smooth.

Gently fold in the maraschino cherries, diced strawberries, miniature marshmallows, chopped nuts, chocolate chips, and sliced bananas into the pudding mixture.

Now, take half of the whipped topping and gently fold it into the fruit mixture, creating a light and fluffy texture.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours.

Before serving, gently stir the Banana Split Fluff Salad to redistribute the ingredients and garnish if desired.