Description
A light, creamy, no-bake Blueberry Fluff Salad made with fresh blueberries, vanilla pudding, cream cheese, whipped topping, and mini marshmallows—perfect for potlucks, picnics, or an easy dessert.
Ingredients
- 2 cups fresh blueberries
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping, thawed
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup mini marshmallows
- ½ cup chopped pecans (optional)
Instructions
1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps.
2. Gradually add the instant vanilla pudding mix and beat until fully combined and smooth.
3. Gently fold in the whipped topping until the mixture is light and fluffy.
4. Stir in the blueberries, mini marshmallows, and chopped pecans (if using) until evenly distributed.
5. Cover and refrigerate for at least 1 hour to let the flavors meld and the mixture set slightly.
6. Serve chilled as a side dish or light dessert.
Notes
For best texture, use fully softened cream cheese and fold the whipped topping gently to keep it fluffy.
Fresh blueberries are best, but you can use thawed frozen blueberries—drain and pat dry first to avoid extra liquid.
Make ahead: prepare up to 24 hours in advance and keep refrigerated. Add pecans right before serving if you want them extra crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg