Tuesday, July 3, 2012

Blueberry Salad

(This recipe was originally posted in conjunction with Meijer Ad 7/1/12 - 7/7/12)

Looking for an easy and delicious side dish to bring to your Independence Day picnic?  This salad comes together in less than 5 minutes, and the bowl is always scraped clean.  It's also an easy treat to make while camping or vacationing.

1 box (3.4 oz) instant vanilla pudding
1 1/2 C milk
1 container (8 oz) Cool Whip or store brand whipped topping
1 pint +/- fresh blueberries, washed and dried

Wisk together the pudding and milk.  Fold in the whipped topping, then stir in the blueberries.  Refrigerate 1 hour before serving.  Store leftovers in refrigerator.

Options and Tips
  • This recipe is easily doubled...and make sure to double it for a potluck!
  • Make sure your blueberries are completely dry before adding them to the pudding mixture.  If they have moisture on them when you add them to the salad, the whole batch will get watery after a few hours.
    This recipe comes from my mother-in-law, RuthAnn DeBoer.

1 comment:

  1. Made this for our 4th of July potluck. You are right, I probably should have doubled it. I didn't want leftovers, & I didn't have any. :) I like the taste of this salad, & like to make this recipe because it whips together very quickly!