Description

This Blueberry Fluff Salad is a delightful, creamy dessert salad perfect for gatherings or a sweet treat. It combines the fruity flavors of blueberry pie filling and pineapple chunks with the light, airy texture of whipped topping and the crunch of sliced almonds and mini marshmallows. Easy to assemble and served chilled, it offers a refreshing and satisfying blend of sweetness and texture.

Ingredients

Fruit and Fillings

21 ounces blueberry pie filling
1 ¾ cup pineapple chunks
½ cup fresh blueberries (optional, for garnish)

Base and Creamy Ingredients

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 cup sliced almonds

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Instructions

Mix Wet 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 and creamy base.
Fold in Add-Ins. Gently fold in the mini marshmallows, pineapple chunks, and sliced almonds, mixing carefully to evenly distribute all ingredients without deflating the whipped topping.
Chill the Salad. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the flavors meld and firms up the salad’s texture for serving.
Serve and Garnish. Serve the salad cold, optionally topped with fresh blueberries for a vibrant garnish. Enjoy it as a refreshing dessert or sweet side dish.

Notes

For best texture, ensure whipped topping is thawed but cold before mixing.
You can substitute sliced almonds with chopped pecans or walnuts for variation.
Mini marshmallows add a pleasant chewiness but can be omitted for a lighter texture.
Chilling for longer than 30 minutes improves the flavor meld and firmness.
This salad is best served cold and consumed within 2 days for freshness.