Marshmallow Fruit Salad with Blueberries
Are you a blueberry lover? If so, you have to try this marshmallow fruit salad with blueberries! It is a 5-minute dessert salad filled with blueberry pie filling, pineapple, marshmallows, Cool Whip, and more. Top with fresh blueberries and ready to serve up as a summer cookout dessert or a weeknight dessert for the family.
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If you enjoy a marshmallow fruit salad, you have to try this blueberry version. Light, airy, and bursting with sweet fruity flavors in each bite, it is a must-make for all events, and family gatherings, and a treat to snack on throughout the week.
Table of Contents
What is Marshmallow Fruit Salad?
This marshmallow fruit salad with blueberries is a very easy and quick-to-assemble dessert salad that is made with Cool Whip, pudding, canned blueberry pie filling, fresh blueberries, pineapple, and more. It is mixed together to create this very light and fluffy salad.
This recipe is great for summer cookouts, potluck events, weeknight desserts, and even an after-school treat.
Why You’ll Love This Recipe!
- Perfect for any time of the year. You can make this as a light dessert for a hot summer day, or in the middle of winter as a dessert to go with dinner. This is the best all-around-the-year dessert salad.
- This blueberry dessert salad takes literally minutes to throw together. Keep it chilled in the fridge until you are ready to serve it up.
- Versatile ingredients are needed to create this recipe. Feel free to swap out ingredients to your liking to create the perfect sweet blueberry salad.
- Make ahead friendly! Want to make up this salad the night before you need it, go right ahead!
What are the ingredients in marshmallow fruit salad?
- Pudding – You will reach for instant pudding to create a thick and creamy base. I love flavors like vanilla and cheesecake but feel free to try out different flavors of pudding to find your perfect flavor combination.
- Milk – Whole milk is going to offer the richest flavor for this dessert, but you can use plant-based milk or skim milk. Just know it will lighten up the flavor a bit.
- Cool Whip – Cool Whip is the key to the light and airy texture. Homemade whipped cream can be used, but I find it is going to deflate a bit quicker so I do recommend Cool Whip.
- Pineapple – Crushed canned pineapple that has been drained is going to help sweeten up the salad quite a bit. Just make sure to get as much liquid out as you can so it doesn’t make the salad too wet.
- Marshmallows – You can’t have a marshmallow fruit salad without marshmallows, can you? Mini marshmallows are going to be added to the salad for that soft texture when you bite into the salad. Plain or rainbow-colored marshmallows work.
- Coconut – Shredded coconut is going to help blend flavors and really complete the pineapple flavor of the salad.
- Pie Filling – Blueberry pie filling is what I used for the base of this marshmallow fruit salad. The sweet berries and gel really enhance the flavor of this salad tremendously.
- Fresh Blueberries – You will use this to add to the top of the salad for decoration and added flavoring. This part is optional.
- Almonds – Buy slivered almonds if you would like to add a nice crunch to the top of the salad.
See the recipe card below for a complete list of ingredients and measurements.
How To Make Marshmallow Fruit Salad
- In a large bowl, you will add the milk and pudding and mix for a few minutes to thicken the pudding. (Photo 1)
- Next, you will fold in the Cool Whip. Use a rubber spatula for this step. (Photo 2)
- Then you will add the remaining ingredients and mix to combine it all together. (Photos 3 & 4)
- Cover and refrigerate the salad until it is ready to be served. Then garnish with fresh berries and almonds if you would like.
See the recipe card below for a complete list of ingredients and measurements.
Expert Tips
- You can essentially change up the pie filling to any flavor you would like. If you use peach or apple pie filling just make sure to dice up the fruit so it isn’t in such large chunks.
- Instead of fresh berries on top, you can use frozen berries that have been thawed.
- Be sure to allow the salad to chill as directed so the flavors blend well together.
- You can use diced fresh pineapple here instead of canned for added texture.
- Instead of pineapple, you can swap out with canned mandarins- just be sure to drain the juice.
- Not a fan of almonds? Swap it out with some chopped pecans for a twist and still enjoy the crunch.
Storing Tips
This blueberry marshmallow fruit salad can be stored in the fridge in a sealed container for 2-3 days. It also can be made up to a day in advance. Just wait for added the fresh berries and nuts until right before serving if you prep ahead of time.
What to serve with blueberry fruit salad
This salad makes for a great dessert! Serve it in single-serve containers, or even make into a trifle. You can also pair it with cookies like cake mix cookies with sprinkles or no butter chocolate chip cookies!
I also love to serve it with graham crackers and fruit for dipping in the marshmallow fruit salad.
Recipe FAQs
You can use whipped cream instead of whipped topping or vice versa for this recipe. Just know depending on the stability of whipped cream, the salad might deflate if made in advance.
Go right ahead and add different fruit to the salad. Change it from blueberry to a different type of fruit. Or swap the pineapple with mandarin oranges or even a fruit cocktail.
Reach for sugar-free items in place of the full-sugar pudding, Cool Whip, coconut flakes, pie filling, and use plant-based milk like almond milk, and you will have a lower-sugar dessert that still has a lot of sweet flavors in each bite.
You can keep this recipe in a sealed container for 2-3 days.
Need more fruity dessert recipes? Try these:
- Watermelon blueberry salad
- Fruit Roll-Up Ice Cream Sandwiches
- Kiwi Watermelon Slush
- See all the best dessert recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Marshmallow Fruit Salad with Blueberries
Equipment
Ingredients
- 3.4 ounce (96 ⅖ g) box vanilla OR cheesecake flavored instant pudding mix
- 1 cup (236 ⅗ ml) cold milk
- 8 ounce (226 ⅘ g) tub Cool Whip thawed
- 21 ounce (595 ⅓ g) can blueberry pie filling
- 20 ounce (567 g) can crushed pineapple drained
- 3 cups (709 ¾ ml) mini marshmallows
- 1 cup (236 ⅗ ml) coconut shreds
- Fresh blueberries for topping optional
- Sliced almonds for topping optional
Instructions
- In a large bowl you will add the milk and pudding mixture in the bowl. Mix up utnil nice and thick. This takes a few minutes to mix up.1 cup cold milk,3.4 ounce box vanilla OR cheesecake flavored instant pudding mix
- Next fold in the Cool Whip mixing until combined.8 ounce tub Cool Whip
- Next add in the pie filling, drained pineapple, marshmallows and shredded coconut. Mix till combined and then cover and refrigerate for 1 hour.21 ounce can blueberry pie filling,20 ounce can crushed pineapple,1 cup coconut shreds,3 cups mini marshmallows
- Before serving top with fresh berries and almonds if you would like. Enjoy.Fresh blueberries for topping,Sliced almonds for topping
Notes
- Fruit – You can essentially use any pie-filling flavor you would like. Just if it is larger fruit dice into bite-size pieces.
- Pineapple – I used crushed pineapple but if you want more texture consider a tidbit for a chewy salad.
- Coconut – You can use shredded coconut that is unsweetened or sweetened. The choice is yours in terms of how sweet you want to make the salad.
- Nuts – The nuts and fresh blueberries are of course, optional. I also sometimes switch almonds with pecans for a nice twist of flavor.
- Storing – This salad will store for up to three days in the fridge. The fruit will release juice as it sits in the fridge. Just stir well between serving.
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Nutrition Information
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