Blueberry-Peach Salad
A vibrant and refreshing fruit salad featuring blueberries, peaches, and creamy pudding layered with pound cake, perfect for summer gatherings and fruit lovers alike.
Ingredients
Instructions
- In a large bowl, combine sweetened condensed milk, cold water, and grated lemon rind; mix well.
- Add instant vanilla pudding and beat until well blended.
- Chill the mixture for 5 minutes.
- Fold in Cool Whip until smooth.
- Spoon 2 cups of pudding mixture into a serving bowl or dish.
- Add cubed pound cake over the pudding layer.
- Top with sliced peaches.
- Cover with remaining pudding mixture on top.
- Arrange blueberries around the edges of the dish.
Tips & Substitutions
For a refreshing twist, consider adding a handful of fresh mint leaves to the salad before serving. If you prefer a lighter version, substitute Greek yogurt for some of the Cool Whip. Use frozen blueberries if fresh ones are unavailable, but thaw them before arranging. Ensure the pudding mixture is chilled adequately for the best texture.
Serving Suggestions
This Blueberry-Peach Salad makes a great summer dessert. Serve it alongside grilled meats for a delightful contrast or as a light finish to a barbecue. It pairs beautifully with Mrs. Wilbur'S Fruit Salad for a colorful fruit spread. Consider garnishing with additional fresh blueberries or a drizzle of honey for extra sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture may change slightly, but the flavors will still be delightful. Avoid freezing, as it can alter the consistency of the Cool Whip and pudding mixture. For best results, serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Peach Salad contains roughly 798 calories, with 17g protein, 168g carbohydrates, and 9g fat. It is an excellent source of protein (34% of the Daily Value) and calcium (30% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1066mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this salad?
Absolutely! Feel free to mix in your favorite fruits such as strawberries, raspberries, or even bananas. Just keep the overall texture in mind, and try to choose fruits that will complement the sweetness of the peaches and blueberries.
How can I make this recipe vegan?
To make a vegan version of this salad, substitute the sweetened condensed milk with coconut milk and use a plant-based whipped topping instead of Cool Whip. You can also replace the pudding mix with a vegan alternative or make a homemade pudding using cornstarch, almond milk, and sweetener.
Can I prepare this salad in advance?
Yes, you can prepare the pudding mixture and layer it with the pound cake and peaches a few hours in advance. Just assemble everything and store it in the fridge. However, it’s best to add the blueberries right before serving to keep them fresh and vibrant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).