Blueberry Fluff Salad Dessert (Print Version)
# Ingredients:
→ Base Mixture
01 -
595 grams blueberry pie filling
02 -
295 milliliters sweetened condensed milk
03 -
950 milliliters whipped topping, thawed
04 -
120 grams sour cream
→ Mix-ins
05 -
130 grams mini marshmallows
06 -
300 grams pineapple chunks, drained
07 -
95 grams sliced almonds
→ Optional Garnish
08 -
Fresh blueberries
09 -
Additional sliced almonds
10 -
Additional mini marshmallows
# Instructions:
01 -
In a large mixing bowl, thoroughly mix the blueberry pie filling, sweetened condensed milk, sour cream, and thawed whipped topping until fully incorporated.
02 -
Gently fold in the mini marshmallows, drained pineapple chunks, and sliced almonds, ensuring even distribution without deflating the mixture.
03 -
Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, allowing the salad to set and flavors to meld.
04 -
Serve chilled. If desired, top with fresh blueberries, additional sliced almonds, and extra mini marshmallows just before serving.
# Notes:
01 -
Ensure pineapple chunks are thoroughly drained to avoid excess moisture in the final dish.
02 -
This dessert can be prepared up to 24 hours in advance; keep refrigerated until serving.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days.