In a medium bowl, whisk together the instant vanilla pudding mix and milk. Stir until the pudding mix has dissolved and the mixture thickens, which should take about 2 minutes.
2. Combine with Sour Cream/Yogurt:
Add the sour cream (or Greek yogurt) to the pudding mixture and stir until smooth and fully combined. This adds creaminess and a slight tang to balance the sweetness.
3. Fold in Whipped Topping:
Gently fold in the whipped topping (Cool Whip) until the mixture is smooth and fluffy.
4. Add Blueberries and Marshmallows:
Carefully fold in the fresh blueberries and mini marshmallows. Be gentle to keep the blueberries intact for that burst of freshness.
5. Chill:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld and for the salad to chill thoroughly.
6. Serve:
Before serving, garnish with chopped nuts (if using) or extra blueberries for decoration. Serve chilled and enjoy!
À propos
Je suis Mamie Henriette Bordier et je vis en Périgord. Pendant cinquante ans, j'ai fait pousser mon potager, mes rosiers et les herbes du jardin. Aujourd'hui, je partage ici tout ce que la terre m'a appris.
