Ingredients
1 cup white sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping, thawed
4 cups fresh blueberries
1 cup mini marshmallows
1 cup chopped pecans
Instructions
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully combined and fluffy.
Add the blueberries, mini marshmallows, and chopped pecans.
Stir gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Give the salad a gentle stir before serving.
Enjoy chilled.