Blueberry Cheesecake Fluff Salad
Blueberry Cheesecake Fluff Salad – quick and easy make – ahead dessert salad, made with 7 basic ingredients in 10 minutes is perfect for potluck, picnic, barbecue or holidays. It’s a cold, refreshing treat perfect for hot summer days.
Ingredients
- 1 can 21 ounces Blueberry pie filling
- 8 ounces Cream cheese
- 2 tablespoon Powdered sugar
- ¼ cup Sour cream
- 1 ½ cup Heavy whipping cream
- 1 cup Mini marshmallows
- ½ cup Sliced almonds
Instructions
- In a medium bowl, beat cream cheese, sour cream and powdered sugar with an electric hand mixer at medium-high, until smooth.
- In a different large bowl beat heavy whipping cream until stiff peaks form, then add it to the bowl with cream cheese and fold.
- Finally, add blueberry pie filling, almonds and marshmallows and stir to combine.
- Refrigerate for a minimum 1 h before serving.
Notes
- Use softened cream cheese, at room temperature, to make it easier to beat it and to avoid lumps. Use cold heavy whipping cream to get stiff peaks form.
- Can I make Blueberry Cheesecake Fluff Salad ahead of time? Yes, it would be best to prepare it up to 8 hours before serving, so that all the flavors can combine.
- How to store the leftovers? Refrigerated, in an airtight container, for 2-3 days.
- Can I freeze Blueberry Cheesecake Fluff Salad? I don’t recommend freezing it.
- Can a cool whip be used instead of heavy whipping cream? Absolutely, an 8 ounce box will be enough.
Nutrition
Serving: 1gCalories: 369kcalCarbohydrates: 17gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 83mgSodium: 140mgFiber: 1gSugar: 11g
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