Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 can (21 oz) cherry pie filling
  • 1 can (20 oz) crushed pineapple, drained
  • 2 cups mini marshmallows
  • 1 cup blueberries
  • 1 tub (8 oz) whipped topping

Instructions:

  1. Drain the crushed pineapple through a fine-mesh strainer, pressing down with a spoon to remove all excess juice. Ensure blueberries are rinsed and dried.
  2. Combine the sweetened condensed milk and dry instant vanilla pudding mix in a large bowl. Whisk vigorously for 2–3 minutes until smooth and thickened.
  3. Gently fold in the thawed whipped topping using a rubber spatula with a cut-and-fold motion until no white streaks remain.
  4. Gently stir in the cherry pie filling, drained pineapple, mini marshmallows, and blueberries until just distributed.
  5. Transfer the mixture into a 9x13 inch container, smooth the top, and refrigerate for at least 4 hours (overnight preferred).