- 2 small bananas, sliced
- 1 can (8-1/4 ounces) tropical fruit salad, chilled and drained
- 1/2 cup whipped topping
- 1/4 cup Diamond of California Chopped Walnuts
- Place bananas in two dessert dishes; top with fruit salad. Garnish with a dollop of whipped topping and sprinkle with nuts. Yield: 2 servings.
Originally published as Tropical Banana Splits in Reminisce May/June 2001, p49
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