Description
Cranberry Fluff Salad is a sweet and tangy dessert salad that combines fresh cranberries, crushed pineapple, and whipped cream.
Ingredients
Scale
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 8 oz can crushed pineapple, undrained
- 2 cups mini marshmallows
- 4 oz cream cheese, softened
- 2 cups heavy whipping cream
Instructions
- Chop cranberries. Add cranberries to a food processor and pulse until finely chopped but not mushy.
- Transfer cranberries to a large bowl. Stir in sugar and crushed pineapple. Cover and refrigerate for at least 1 hour.
- In a medium bowl, beat cream cheese until smooth. Add heavy whipping cream and whip until stiff peaks form.
- Drain a little excess juice from the cranberry mixture. Gently fold in the whipped cream mixture, then fold in marshmallows.
- Refrigerate for 3–4 hours (or overnight) before serving.
Notes
- The cranberry and pineapple mixture can be prepared several days in advance.
- The full salad can be made 1 day before serving.
- Store leftovers covered in the refrigerator for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 55 g
- Sodium: 124 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 47 mg
Keywords: Cranberry Fluff Salad, dessert salad, holiday salad