Description
This Blueberry Fluff Salad Recipe is a delightful and easy-to-make dessert salad that combines the sweetness of blueberry pie filling with the crunch of pecans and the creaminess of whipped topping. Perfect for potlucks, picnics, or as a sweet treat after dinner.
Ingredients
Scale
Blueberry Fluff Salad:
- 1 can (21 ounces) blueberry pie filling
- 1 can (20 ounces) crushed pineapple, drained
- 1 container (8 ounces) whipped topping, thawed
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup miniature marshmallows
- 1 cup chopped pecans (optional)
- 1 cup sour cream
Instructions
- Prepare the Fluff Mixture: In a large mixing bowl, combine the sour cream and instant vanilla pudding mix until smooth and well blended.
- Stir in Whipped Topping: Fold in the whipped topping until fully incorporated.
- Add Fruits: Mix in the blueberry pie filling and drained crushed pineapple, gently stirring to combine.
- Include Mix-Ins: Add the miniature marshmallows and chopped pecans, if desired, and mix gently.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours until chilled and slightly thickened. Stir gently before serving.
Notes
- You can substitute Greek yogurt for sour cream for a tangier version.
- For a nut-free option, omit the pecans.
- This salad tastes best when made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 25g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
