Description
A no-bake blueberry cheesecake fluff salad. You get a creamy, sweet dish with blueberries, marshmallows and almonds. Serve chilled.
Ingredients
Scale
- 1 can (21 ounces) blueberry pie filling
- 8 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 cup sour cream
- 1 1/2 cups heavy whipping cream
- 1 cup mini marshmallows
- 1/2 cup sliced almonds
Instructions
- You beat the cream cheese, sour cream and powdered sugar with an electric mixer at medium-high until smooth.
- You beat the heavy whipping cream in a separate large bowl until stiff peaks form.
- You fold the whipped cream into the cream cheese mixture until fully combined.
- You add the blueberry pie filling, sliced almonds and mini marshmallows and stir gently to combine.
- You refrigerate the salad for a minimum of 1 hour before serving.
Notes
- Chill at least 1 hour for the best texture.
- You can make the salad up to 24 hours ahead.
- Store covered in the refrigerator up to 3 days.
- Swap sliced almonds for chopped pecans or walnuts if you prefer.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 417 kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4.5 g
- Cholesterol: 78 mg
Keywords: Blueberry Cheesecake Fluff Salad, blueberry fluff, cheesecake fluff salad, blueberry dessert salad, no-bake blueberry salad