Pint of blueberries
2 tbsp sugar
1 tbsp cornstarch
3 tbsp water
8 oz container of cool whip
14 oz can of sweetened condensed milk
1/3 cup sour cream
2 cups mini marshmallows
The first step is to add the sugar, water, and cornstarch, and half of your blueberries to a small saucepan. Place over medium heat. Cook for a few minutes until sugar dissolves and blueberries soften. Smash blueberries with a potato masher. Keep cooking until the mixture begins to thicken. Then set aside to let it cool to room temperature.
While you’re waiting on that to cool, combine half of the remaining blueberries (saving some to add to the top for decoration), cool whip, sour cream, sweetened condensed milk and marshmallows in a large bowl. Once the blueberry sauce has reached room temperature, add it into the large bowl and mix everything well. Place in the refrigerator for at least 30 minutes.
Once chilled, top the fluff with the remaining blueberries (and whatever other garnish you desire) and enjoy!