Ingredients
– 21 ounces blueberry pie filling (canned or homemade)
– 1 ¼ cups sweetened condensed milk
– 4 cups whipped topping, thawed
– ½ cup full-fat or light sour cream
– 2 cups mini marshmallows
– 1 ¾ cups canned pineapple chunks, drained
– 1 cup sliced almonds (or chopped pecans or walnuts)
– Fresh blueberries for optional topping
Instructions
1-First, in a large mixing bowl, combine 21 ounces of blueberry pie filling, 1 ¼ cups of sweetened condensed milk, ½ cup of full-fat or light sour cream, and 4 cups of whipped topping. Gently fold in 1 cup of sliced almonds (or chopped pecans or walnuts), 1 ¾ cups of drained canned pineapple chunks, and 2 cups of mini marshmallows to mix everything evenly.
2-Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to let the flavors blend.
3-Before serving, optionally top with fresh blueberries, additional sliced almonds, and marshmallows for extra appeal. Serve it cold in individual bowls or a large dish, and enjoy it as a dip with cookies or over angel food cake for added fun.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍍 Drain pineapple chunks thoroughly to prevent watering down the salad.
⏰ Prepare the salad up to 24 hours in advance and keep refrigerated until serving.
❄️ Avoid freezing to preserve texture; if freezing, thaw overnight in the refrigerator and stir before serving.
- Prep Time: 5 minutes
- Chill: 30 minutes
- Category: Dessert
- Method: Mixing and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 76 g
- Sodium: 112 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.003 g
- Carbohydrates: 90 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 31 mg