In a large mixing bowl, combine one package of banana cream instant pudding with a cup of crushed pineapple, including its juice. Stir the mixture vigorously with a whisk for about 2 minutes, until it thickens and becomes creamy.

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

Next, slice two medium bananas and toss them lightly in some lemon juice. Carefully add the banana slices to the mixture, folding them in gently to maintain their shape.

Take half of your prepared whipped topping and fold it into the salad mixture. Once the first half is well combined, fold in the rest of the whipped topping until the mixture is light and airy.

Cover the bowl with plastic wrap or a lid and refrigerate the Banana Split Fluff Salad for at least 2 hours.

Before serving, give the salad a gentle stir to refresh its consistency. Optionally garnish with extra chocolate chips, chopped nuts, or maraschino cherries.