Blueberry Fluff

This easy Blueberry fluff is a simple recipe that combines instant vanilla pudding, whipped topping, marshmallows, blueberry pie filling, and pineapple into a cold, creamy no bake dessert salad that everyone will want more of!

Course Dessert

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 348kcal

Author Sherri Hagymas

Ingredients

3.4 ounce vanilla instant pudding mix 3.4 ounce box
1 cup milk cold
8 ounces whipped topping thawed (Cool Whip)
21 ounces blueberry pie filling 1 can
20 ounces crushed pineapple drained
3 cups mini marshmallows
1 cup coconut flakes
Fresh blueberries for topping optional

Instructions

In a large mixing bowl, add the vanilla instant pudding mix and milk and mix until until it has thickened.
3.4 ounce vanilla instant pudding mix, 1 cup milk
Add in the thawed Cool Whip and gently stir in with a wooden spoon or spatula.
8 ounces whipped topping
Add in the blueberry pie filling, drained crushed pineapple, mini marshmallows, and coconut flakes then gently stir again until it is mixed thoroughly.
21 ounces blueberry pie filling, 20 ounces crushed pineapple, 3 cups mini marshmallows, 1 cup coconut flakes
Cover the bowl with plastic wrap and place in the refrigerator to chill for at least an hour for the flavors to meld.
Serve cold topped with fresh blueberries and additional mini marshmallows if desired.
Fresh blueberries for topping

Notes

Swap the vanilla pudding for cheesecake instant pudding or white chocolate instant pudding.

Add sliced almonds or chopped pecans or walnuts.

Use fresh diced pineapple if preferred.

Crumble graham crackers or vanilla wafers as a topping or to use as a layer if you'd like to serve it in a trifle dish or in individual jars or bowls.

Add diced fresh strawberries or blackberries.

This fluff salad can be made a day in advance.

Store leftover fluff salad in an airtight container in the refrigerator for up to 2 days.

Nutrition