Quick 7-ingredient BLUEBERRY PIE FLUFF SALAD. An easy, no-bake dessert salad with fresh blueberry flavor, buttery graham cracker pie crust, and a creamy whipped cream and sour cream filling. A delicious summer dessert salad to bring to a party last minute.
A sweet fruity salad dessert with creamy whipped cream and sour cream, canned blueberry fruit pie filling, mini marshmallows, and graham cracker pie crust. This Blueberry Fluff Salad makes planning or passing a dessert dish fun and easy.
It’s the dog days of summer which means that I’m reaching for anything cool and refreshing on a hot summer day. Along with fresh green salad recipes to get me through the week with chicken lettuce wraps, and zucchini boats, I like to make no bake desserts to satisfy my sweet tooth during the summer heat.
Creamy fruit salads are a cinch to prepare, too. You’ll have this quick pie like dessert served in just 5 minutes! Bring to family buffets, potlucks, and bbq or holiday parties. You may just find yourself making this Cherry Pie Fluff Salad next or you may already be making this Strawberry Shortcake Fluff Salad and Cranberry Fluff Salad for other holidays, too.
BLUEBERRY FLUFF SALAD INGREDIENTS
■ BLUEBERRY: Blueberry pie filling is enough to give this classic creamy dessert salad its blueberry flavor. For more flavor, stir in a pint of fresh blueberries or canned wild blueberries.
■ PIE CRUST: I use a prepared graham cracker pie crust and lightly crumble the buttery crust into the bowl.
■ WHIPPED CREAM: Refreshing, cool, sweet and creamy. Use frozen cool whipped topping or make your own with whipped cream.
■ SOUR CREAM: Sour cream adds creaminess and a tangy, tart taste without adding more sweetness. Sometimes, I like to add more sour cream than whipped cream to even out the sweetness.
■ SWEETENED CONDENSED MILK: Adds a silky texture to the fruit salad.
■ MARSHMALLOWS: In addition to the pie filling, the marshmallows bring this salad together with more texture, and volume. For me, it transforms the filling into an acceptable to serve dessert salad.
■ PINEAPPLE: I like to add a can of crushed pineapple or pineapple chunks to the mix.
HOW TO MAKE BLUEBERRY FLUFF SALAD
- Mix whipped cream, sour cream, and sweetened condensed milk together.
- Stir in mini marshmallows.
- Drain pineapple and add to bowl.
- Mix in blueberry pie filling.
- Crumble graham cracker pie crust and fold in with salt.
- Refrigerate until ready to serve.
BLUEBERRY FLUFF TIPS & QUESTIONS
Can I make the salad in advance? Yes and it should be served within 24 hours. The marshmallows will start to weep within a few days. Sometimes, I mix everything together then add the marshmallows before serving.
What else can I add to the dessert salad? Other ingredients can include pieces of cake like in this Strawberry Shortcake Fluff Salad or mini cookies. Chunks of candy like white chocolate, twix, or snickers pieces add a nice texture to it. Fresh fruit or other pie filling flavors can offer different flavors.
How to Serve a Dessert Salad
MAIN DISHES TO SERVE WITH A DESSERT SALAD: Serve alongside grilled recipes like this Grilled BBQ Chicken, or Grilled BBQ Pork Medallions, grilled steak, brisket, hot dogs, gourmet burgers, and Beer Brats. For holidays, I like to serve classic fluff salad with a Glazed Sweet Ham Recipe, or Baked Honey Ham Recipe. It pairs great with Slow Cooked Turkey Breast.
SIDE DISHES TO PAIR WITH A DESSERT SALAD: ☐ Creamy Loaded Baked Potato Salad ☐ Roasted Brussels Sprouts ☐ Strawberry Cheesecake Pretzel Salad ☐ Best Ever Cornbread ☐ Strawberry Shortcake Fluff Salad ☐ BLT Pasta Salad ☐ Roasted Broccoli
Blueberry Pie Fluff Salad
- 21 oz canned blueberry pie filling
- 5 oz whipped cream topping
- ½ cup sour cream
- 7 oz sweetened condensed milk
- 20 oz crushed pineapple, drained
- 2½ cups mini marshmallows
- few pinches of salt
- 9 oz ready graham cracker pie crust
- Stir together whipped cream, sour cream, sweetened condensed milk.
- Drain pineapple and add to bowl.
- Fold in blueberry pie filling and mini marshmallows.
- Crumble graham cracker pie crust and sprinkle on top or fold into bowl with salt.
- Refrigerate until ready to serve. Best eaten within 1-2 days.