Cranberry Fluff Salad
A delightful dessert salad featuring fresh cranberries, crushed pineapple, and creamy textures, perfect for holiday gatherings.
Ingredients
For the Salad
- 12 ounces fresh cranberries
- 8 ounces crushed pineapple (1 can, drained)
- 3/4 cup granulated sugar
- 3 cups miniature marshmallows
- 4 ounces cream cheese (room temperature)
- 2 cups heavy whipping cream (cold)
Instructions
Preparation of Ingredients
- Wash the fresh cranberries thoroughly.
- Place them in a food processor and pulse until they are finely chopped.
Mixing Ingredients
- Transfer the chopped cranberries to a large mixing bowl.
- Add the drained crushed pineapple and granulated sugar. Stir until well combined.
- Cover the bowl and refrigerate for at least one hour to let the flavors meld.
- After chilling, drain any excess juice.
Cream Cheese Preparation
- In a separate bowl, beat the cream cheese until smooth, scraping down the sides.
Whipping the Cream
- Pour the cold heavy whipping cream into the bowl with the cream cheese.
- Mix on low speed, gradually increasing speed until stiff peaks form.
Combining Ingredients
- Gently fold the whipped cream mixture into the cranberry mixture, avoiding deflation.
- Add the miniature marshmallows and fold until evenly distributed.
Final Chill
- Cover the bowl and refrigerate for at least two more hours before serving.
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Notes
For best results, use fresh cranberries and allow adequate chilling time. Optionally, garnish with extra marshmallows or cranberries for presentation.