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1 - 3.4 oz box instant banana pudding
1 - 20 oz can crushed pineapple (do not drain)
1 - 8 oz container Cool Whip
1 c sweetened coconut
1 c mini marshmallows
1/2 c finely chopped walnuts + 2 Tablespoons for garnish
1/3 c mini chocolate chips
2 ripe bananas, sliced
2 - 10 oz jars maraschino cherries, halved
1. Stir together the pudding mix and pineapple until dissolved and thickened.
2. Fold in the Cool Whip with a spatula.
3. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
4. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.
(Cook's note: Dip the banana slices in lemon juice to keep them from browning too quickly before adding.)
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