Description
This Blueberry Fluff Salad is a delightful and easy-to-make dessert salad featuring a creamy mixture of blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream, combined with mini marshmallows, pineapple chunks, and sliced almonds. Chilled to meld flavors, it’s perfect for gatherings or as a refreshing sweet side dish.
Ingredients
Scale
Base Ingredients
- 21 ounces blueberry pie filling
- 1 ¼ cups sweetened condensed milk
- 4 cups whipped topping (such as Cool Whip), thawed but still cold
- ½ cup sour cream
Add-Ins
- 2 cups mini marshmallows
- 1 ¾ cups pineapple chunks
- 1 cup sliced almonds
Garnish
- ½ cup fresh blueberries (optional)
Instructions
- Combine Base Ingredients: In a large mixing bowl, stir together the blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream until the mixture is well incorporated and creamy.
- Fold in Add-Ins: Gently fold in the mini marshmallows, pineapple chunks, and sliced almonds. Mix carefully to ensure all ingredients are evenly distributed, taking care not to deflate the whipped topping.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This chilling step helps the flavors meld together and the salad to firm up for a better texture.
- Serve: Serve the salad cold, topped with fresh blueberries if desired, as a refreshing dessert or sweet side dish.
Notes
- Ensure the whipped topping is thawed but still cold for best texture.
- Gently fold the marshmallows and fruits to maintain the fluffiness of the salad.
- Refrigerate for at least 30 minutes, but it can be chilled longer to enhance flavor melding.
- This salad is best served chilled and consumed within 1-2 days for freshness.
- You can substitute the pineapple chunks with fresh or canned fruit of your choice.
