Description
This Blueberry Fluff Salad is a creamy, sweet, and refreshing dessert salad combining blueberry pie filling, sweetened condensed milk, whipped topping, sour cream, mini marshmallows, pineapple chunks, and sliced almonds. Its light and fluffy texture makes it a perfect chilled treat for gatherings or a sweet side dish.
Ingredients
Scale
Main 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
Garnish (Optional)
- ½ cup fresh blueberries
Instructions
- Combine Base Ingredients: In a large mixing bowl, thoroughly stir together the blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream until the mixture is well incorporated and smooth.
- Fold in Add-Ins: Gently fold the mini marshmallows, pineapple chunks, and sliced almonds into the base mixture. Mix just until all ingredients are evenly distributed, taking care not to deflate the whipped topping to maintain the fluffy texture.
- Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld together and allows the salad to firm up slightly, improving its texture.
- Serve: Serve the salad cold, topped with fresh blueberries if desired, making it a delightful dessert or sweet side dish perfect for any occasion.
Notes
- Ensure the whipped topping is thawed but still cold for best folding results.
- Use fresh pineapple chunks or canned drained pineapple as preferred.
- For added crunch, lightly toast the sliced almonds before adding.
- This salad is best served within 1-2 days for optimal freshness.
- Leftovers should be kept refrigerated in an airtight container.
- To make it more festive, add colorful fruit pieces or shredded coconut if desired.
