Blueberry Fluff Salad Almond Marshmallow (Print Version)
Luscious blueberry salad with whipped topping, pineapple, almonds, and fluffy marshmallows for a refreshing treat.
# Ingredients:
→ Fruits
01 -
595 g fresh or canned blueberry pie filling
02 -
565 g crushed pineapple, drained
03 -
125 g fresh blueberries, for garnish (optional)
→ Dairy
04 -
395 g sweetened condensed milk
05 -
120 g sour cream
06 -
960 ml whipped topping
→ Other Ingredients
07 -
100 g mini marshmallows
08 -
120 g sliced almonds
# Instructions:
01 -
In a large mixing bowl, thoroughly blend the blueberry pie filling, sweetened condensed milk, whipped topping, and sour cream until the mixture is smooth and evenly combined.
02 -
Gently fold in the mini marshmallows, drained crushed pineapple, and sliced almonds, mixing until the ingredients are fully distributed throughout the base.
03 -
Cover the bowl securely with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to chill.
04 -
Portion the chilled salad into individual bowls and garnish with fresh blueberries before serving, if desired.
# Notes:
01 -
Chilling the salad for longer enhances the flavor and texture, making it easier to serve neatly.