How To Make Blueberry Yum

Blueberry Yum is a fluffy, light blue fruit salad that is sometimes served in a graham cracker pie crust. Blueberry Yum can easily become Cherry, Apple, Peach or Strawberry Yum by simply changing the flavor of pie filling used.

Things You'll Need

• 1 (12 oz.) container of frozen whipped topping 1 (14 oz.) can of sweetened condensed milk 1 (21 oz.) can of blueberry pie filling 1 (20 oz.) can of crushed pineapple 2 (9 inch) graham cracker pie crusts, optional Plastic wrap

Instructions

1. Allow the frozen whipped topping to thaw on the counter until it is soft enough to stir. This will ensure that the whipped topping is completely incorporated into the Blueberry Yum and there won't be any large chunks of frozen whipped topping.

2. Beat together the condensed milk and frozen whipped topping in a large bowl until well combined.

3. Drain the can of crushed pineapple to remove most of the juice.

4. Gently fold the crushed pineapple and the blueberry pie filling into the whipped topping. When all of the ingredients have been combined, the mixture will have a blue tint, which identifies it as Blueberry Yum.

5. Divide the Blueberry Yum between the two graham cracker pie crusts, if you desire. When using the pie crusts, they will need to be refrigerated overnight in order to allow the pie to set and hold its shape. The alternative is to leave the Blueberry Yum in a bowl and serve it as a fruit salad or dessert fluff--this can be served as soon as it becomes cold.

6. Cover the Blueberry Yum with plastic wrap and store in the refrigerator until serving.