Using a medium saucepan, mix together the vanilla pudding mix, the strawberry gelatin, and the water. Bring to a boil over medium heat, stirring until dissolved.Because you need to heat the pudding and the gelatin, you should use a cook and serve pudding mix. Do NOT use instant pudding for this recipe.
Remove from heat and transfer to a mixing bowl. When cool, cover and refrigerate for 6-8 hours (or overnight).
Second Part
Gather the remaining ingredients for this recipe on the counter or table.
Prepare the ingredients by slicing the strawberries into small pieces. If desired, dice a banana.
Beat the refrigerated gelatin mixture until creamy. Stir in the strawberry jam, along with the drained crushed pineapple and the prepared strawberries and banana.
Fold in the whipped topping and the miniature marshmallows (up to 8 oz) with a rubber spatula.
Cover and refrigerate for at least two hours before serving to allow the ingredients to meld together. This recipe will serve 10-12 people.
Refrigerate any leftovers. You may store this salad for 5-6 days.
Notes
* The addition of a sliced banana gives this salad a bit more flavor. However, this salad makes a large batch, and the added banana will not keep for more than 48 hours. If you will be using leftovers for longer than this, I do not recommend adding the banana to it.