Ingredients
- 21 ounces blueberry pie filling
- 1 ¼ cup sweetened condensed milk
- 4 cups Cool Whip whipped topping (thawed)
- ½ cup sour cream
- 2 cups mini marshmallows
- 1 ¾ cup pineapple chunks (drained)
- 1 cup sliced almonds
- Fresh blueberries (optional topping)
Instructions
- In a large mixing bowl, stir together the blueberry pie filling, sweetened condensed milk, sour cream, and Cool Whip.
- Fold in the sliced almonds, pineapple chunks, and mini marshmallows until well combined.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or until ready to serve.
- Serve cold. Top with fresh blueberries, additional sliced almonds, and marshmallows before serving, if desired.
Notes
- If you prefer a slightly tangier flavor, you can add a tablespoon of lemon juice to the mixture.
- For a richer flavor, consider adding sweetened coconut flakes or swapping the sliced almonds for chopped walnuts.
- This salad can be made a day ahead for extra convenience and flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 33g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
