
We love fluff salads, and this Blueberry Fluff Salad is no exception. This recipe is fun because it uses a can of pie filling instead of jello, which still gives you a super creamy base and tons of blueberry flavor. You could serve this as a side dish at a potluck or even as a fun dessert.
Recipe Ingredient Notes
To make our blueberry fluff salad, you will need the following ingredients:
- Cool Whip
- Blueberry pie filling
- Pineapple (crushed)
- Mini marshmallows
- Shredded coconut
- Bananas
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:


How to Make Blueberry Fluff Salad
- 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.
Recipe Notes
This recipe will work with just about any other berry pie filling. Try mixed berry, cherry, strawberry, or raspberry. You can add whatever flavor pie filling that you love.

Enjoy More Delicious Fruit Salads
Want to add more fruits to your meals? Browse our comprehensive list of salad recipes.
- 5 Minute Strawberry Jello Salad
- Berry Cheesecake Fruit Salad
- Berry Cheesecake Pudding Salad
- Captain America Fruit Platter
- Creamy Cherry Whip Salad
- Fresh Berry Salad
- Layered Strawberry Jello Salad with Ripe Bananas
- Mixed Berry Parfait Yogurt Salad
- Raspberry Cheesecake Fluff Salad
- Raspberry Cream Cheese Jello Salad
- Raspberry Fluff Jello Salad
- Raspberry Fool
- Raspberry Pretzel Jello Salad Dessert
- Strawberries and Cream Jello Dessert Salad
- Strawberry Jello Fluff Salad

Blueberry Fluff Salad Recipe
Ingredients
- 1 (8 ounce) container Cool Whip Whipped Topping
- 21 ounce can blueberry pie filling
- 20 ounce can crushed pineapple, drained
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 2 bananas, sliced
Instructions
- 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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