Description
A light and creamy Blueberry Fluff Salad combining blueberry pie filling, sweetened condensed milk, whipped topping, sour cream, mini marshmallows, pineapple chunks, and sliced almonds. This no-cook dessert salad is chilled to meld flavors and served cold, perfect for a refreshing sweet side or dessert.
Ingredients
Scale
Base Ingredients
- 21 ounces blueberry pie filling
- 1 ¼ cup 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 cup pineapple chunks
- 1 cup sliced almonds
- ½ cup fresh blueberries (optional, for garnish)
Instructions
- Combine Base Ingredients: In a large mixing bowl, stir together the blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream until well incorporated, creating a smooth, creamy base.
- Fold in Add-Ins: Gently fold in the mini marshmallows, pineapple chunks, and sliced almonds. Mix carefully to ensure even distribution of ingredients without deflating the whipped topping, maintaining the fluffiness of the salad.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step allows the flavors to blend and the salad to set slightly for an improved texture.
- Serve: Serve the salad cold, optionally topped with fresh blueberries for a vibrant garnish. Enjoy as a refreshing dessert or sweet side dish.
Notes
- Do not overmix when folding in the marshmallows and other add-ins to keep the fluff light and airy.
- Use fresh blueberries for garnish to add a burst of freshness and enhance presentation.
- This salad is best served chilled and consumed within 24 hours for optimal taste and texture.
- Can be made a few hours ahead to save time before serving.
