Blueberry Fluff Pie Recipes
BLUEBERRY FLUFF PIE
this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. "The original recipe from Mom called for sliced peaches, which are alos good," she says. "I have used fresh raspberries, too."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. , Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY FLUFF PIE
Make and share this Blueberry Fluff Pie recipe from Food.com.
Provided by Cookin In Texas
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine marshmallows and milk.
- Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth.
- Cool for 8-10 minutes, stirring several times.
- Stir in 3 1/2 cups of blueberries. fold topping into blueberry mixture.
- Pour into crust. Refrigerate for at least 2 hours.
- Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 326.1, Fat 15.6, SaturatedFat 8.4, Cholesterol 1.1, Sodium 151.1, Carbohydrate 46.1, Fiber 2.2, Sugar 26.6, Protein 3
BLUEBERRY FLUFF SALAD
Provided by Kristen
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl combine cool whip, pie filling, and crushed pineapple; mix well.
- Fold in the marshmallows, coconut, and bananas.
- Refrigerate until cold (at least 30 minutes).
- Serve cold.
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