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Blueberry Fluff Pie

By: Shirley Dierold  
"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.'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 50 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 20 large marshmallows
  • 1/4 cup milk
  • 4 cups fresh blueberries, divided
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1 (9 inch) pastry shell, baked

Directions

  1. 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.
  2. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by KIERAJANE 
I have been making this recipe for years with salmonberries here in Alaska. I do use less... MORE

 
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