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–+ servings

Blueberry Fluff Salad

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A quick and easy no-fuss dessert combining blueberry pie filling, marshmallows, and almonds for a sweet, tangy, and creamy treat that’s perfect for potlucks and summer gatherings.
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Prep Time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 1 can blueberry pie filling (21 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 4 cups whipped topping (Cool Whip or homemade stabilized whipped cream)
  • 1/2 cup sour cream adds tang; Greek yogurt can substitute
  • 2 cups mini marshmallows
  • 1 3/4 cups pineapple chunks (drained)
  • 1 cup sliced almonds toasted for best flavor
  • Fresh blueberries (for topping/garnish)

Method
 

Preparation
  1. In a large bowl, pour in the blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream.
  2. Stir gently with a spatula until the mixture is smooth and evenly colored; avoid overmixing to keep it fluffy.
  3. Fold in the mini marshmallows, drained pineapple chunks, and sliced almonds until evenly distributed.
  4. Cover the bowl tightly with plastic wrap and chill for 30–45 minutes so the marshmallows soften and the flavors meld.
  5. Before serving, give the salad one gentle stir and top with fresh blueberries for color and a fresh burst.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 20g

Notes

For more tang, swap half the whipped topping for plain Greek yogurt. For a nut-free option, replace almonds with sunflower seeds or extra pineapple. Vegan options are available using coconut condensed milk and dairy-free whipped topping, and replacing marshmallows with vegan mini marshmallows.
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