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Blueberry Fluff Salad Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes (includes chilling)
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Blueberry Fluff Salad is a quick and easy no-bake dessert salad packed with blueberry pie filling, creamy whipped topping, and crunchy almonds. This versatile and crowd-pleasing sweet treat takes just minutes to prepare and is perfect for potlucks, holidays, or any casual get-together.

Ingredients

Units Scale

Main Ingredients

    • 21 ounces blueberry pie filling
    • 1 1/4 cup sweetened condensed milk
    • 4 cups whipped topping (such as Cool Whip), thawed but still cold
    • 1/2 cup sour cream
    • 2 cups mini marshmallows
    • 1 3/4 cup pineapple chunks
    • 1 cup sliced almonds

Garnish

  • 1/2 cup fresh blueberries (optional, for garnish)

Instructions

  1. 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.
  2. Fold in Add-Ins: Gently fold in the mini marshmallows, pineapple chunks, and sliced almonds. Mix until all the ingredients are evenly distributed and completely combined, taking care not to deflate the whipped topping.
  3. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and the salad to firm up slightly for better texture.
  4. Serve: Serve the salad cold, topped with fresh blueberries for garnish if desired. Enjoy as a dessert or sweet side dish.

Notes

  • You can use other pie fillings like cherry or strawberry to change up the flavor.
  • Try light sour cream for a lighter version of this salad.
  • Colored mini marshmallows add a fun twist and extra color.
  • Banana slices or shredded coconut can be substituted for pineapple chunks.
  • Try pecans or walnuts instead of almonds, or omit nuts entirely for a nut-free option.
  • Salad keeps in the fridge for up to 3 days when covered.
  • Can be made up to a day ahead for convenience.
  • Although it can be frozen for up to 3 months, fresh is best for ideal texture.

Nutrition

  • Serving Size: about 1 cup
  • Calories: 410
  • Sugar: 44g
  • Sodium: 110mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 59g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 13mg

Find it online: https://emilyquickdinners.com/blueberry-fluff-salad-recipe/