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Blueberry Marshmallow Fluff Salad

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This Blueberry Marshmallow Fluff Salad is a breezy, no-bake dessert that combines blueberry pie filling, fluffy marshmallows, and creamy pudding, making it perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 3.4 ounces vanilla instant pudding One small box
  • 20 ounces blueberry pie filling One standard can
  • 8 ounces sour cream 1 cup
  • 8 ounces whipped cream About one container of stabilized whipped topping or whipped cream
  • 1/4 cup milk Use whole or 2% for richness; dairy-free milk works for a lighter result
  • 2 cups miniature marshmallows

Method
 

Preparation
  1. In a large mixing bowl, add the vanilla instant pudding and the blueberry pie filling. Stir until evenly combined and the pudding is hydrated.
  2. In a separate bowl, whisk together the sour cream, whipped cream, and milk until smooth and slightly airy.
  3. Gently fold the cream mixture into the blueberry-pudding mixture using a rubber spatula until blended, taking care not to overmix.
  4. Fold in the miniature marshmallows until evenly distributed.
  5. Cover and chill in the refrigerator for about 1–2 hours to let flavors meld and the marshmallows soften slightly.
  6. Serve cold, either straight from the bowl or spooned into individual dishes.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 20g

Notes

For a tangier contrast, swap half the sour cream for plain Greek yogurt. For a dairy-free version, use coconut whipped topping and a nondairy pudding mix.
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