Blueberry Fluff Salad
This Pineapple Blueberry Fluff Salad recipe only takes a few minutes of work, and is guarantee to be a crowd pleaser. Naturally gluten-free!
Servings: 8 Servings
Calories: 376kcal
Equipment
- Large mixing bowl with lid
- Spatula
Ingredients
- 398 ml Crushed Pineapple NOT drained - About 15 oz
- 3.4 oz Instant Vanilla Pudding mix
- Pinch Salt
- 540 ml Blueberry Pie Filling About 18 oz
- 8 oz Cool Whip Thawed If in Canada, use the 1 L container
- 4 cups Mini Marshmallows
- 1 cup Fresh Blueberries
- ½ cup Sliced Almonds
Instructions
- In a large mixing bowl, whisk together the pineapple, pudding mix, and salt. Add the blueberry pie filling, stir until well combined.
- Scoop the Cool Whip into the bowl, stir well to break it up and fully combine it into the pineapple blueberry mixture.
- Fold in the mini marshmallows, blueberries, and almond slices until evenly distributed.
- Cover and chill for at least 2 hours.
Notes
Leftovers can be stored in an airtight container in the fridge. Best served within 3 days or so.
Nutrition
Calories: 376kcal | Carbohydrates: 84g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 127mg | Potassium: 238mg | Fiber: 4g | Sugar: 66g | Vitamin A: 101IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg
