Blueberry Fluff Salad with Creamy Almonds and Pineapple (Print version)

A creamy no-bake blueberry fluff salad with pineapple, mini marshmallows, sliced almonds, and a light whipped topping base.

# Ingredients:

01 - 4 oz (115 g) cream cheese, softened

02 - 2 tablespoons powdered sugar

03 - 1/4 teaspoon almond extract

04 - 1 container (8 oz / 225 g) frozen whipped topping, thawed

05 - 1 can (21 oz / 595 g) blueberry pie filling

06 - 1 can (20 oz / 565 g) crushed pineapple, very well drained

07 - 2 cups (100 g) mini marshmallows

08 - 1/2 cup (45 g) sweetened shredded coconut

09 - 3/4 cup (75 g) sliced almonds, divided

10 - 1 cup (150 g) fresh blueberries, optional for topping

01 - Place the crushed pineapple in a fine mesh strainer and press out as much juice as possible. Set it aside while you make the base.

02 - In a large bowl, beat the softened cream cheese, powdered sugar, and almond extract until smooth and creamy.

03 - Add the thawed whipped topping and fold gently with a spatula until the base is light and evenly combined.

04 - Fold in the blueberry pie filling and well-drained pineapple until the mixture is evenly purple and creamy.

05 - Fold in the mini marshmallows, coconut, and 1/2 cup of the sliced almonds. Cover and chill for at least 30 minutes.

06 - Stir gently, spoon into a serving bowl, and top with the remaining sliced almonds and fresh blueberries if using. Serve cold.

01 - Best served cold after at least 30 minutes of chilling.

02 - Drain pineapple very well to keep the salad thick.

03 - Add the final almond garnish right before serving for the best crunch.