Nana lois kept this in the freezer and dared everyone to guess how it got so fluffy.

When ready to serve, let the frozen salad sit on the counter for 10–15 minutes to soften slightly. Run a thin knife around the edge if needed, then cut into wedges like a pie and lift out with a pie server.

Return any leftovers to the freezer promptly. Cover the pie plate tightly with plastic wrap or foil to prevent freezer odors and ice crystals, and store for up to 1–2 weeks for best texture.

You can play with this simple, fluffy salad in a few easy ways while keeping Nana Lois’s spirit intact. For a mixed berry version, use a frozen berry blend instead of just blueberries; make sure pieces of strawberry are bite-size so they’re easy to cut when frozen. For a little crunch, sprinkle crushed vanilla wafers, graham crackers, or chopped pecans over the top before freezing. If you prefer it less sweet, skip the powdered sugar and use a lightly sweetened or plain vanilla yogurt. Greek yogurt will give you a thicker, tangier salad, while regular yogurt keeps it extra soft and creamy. For a lighter option, choose low-fat yogurt and a light whipped topping, but remember that fat-free products can turn icy when frozen. Food safety tips: Keep the whipped topping and yogurt refrigerated until you’re ready to mix, and don’t leave the finished salad at room temperature for more than about 30 minutes; refreeze promptly to maintain quality. If you use fresh blueberries instead of frozen, wash and dry them thoroughly, then plan for a slightly softer set since they won’t chill the mixture as quickly. Always store this salad tightly covered in the freezer to prevent cross-contamination from raw meats or strong-smelling foods, and discard if it ever develops off odors, ice burn, or an unusual texture.