Cranberry Fluff Salad
An easy Cranberry Salad recipe made with fresh cranberries, pineapple, cream cheese, and fresh whipped cream. It's that holiday side dishes that people go CRAZY for!
Prep Time3 hrs
Total Time3 hrs
- 12 ounce package fresh cranberries
- 1 cup granulated sugar
- 8 ounce can crushed pineapple , undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
Cover and refrigerate for several hours or overnight.
To Store: Store cranberry salad covered, in the refrigerator for 2-3 days.
Make ahead Instructions: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.
Calories: 569kcal | Carbohydrates: 62g | Protein: 3g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 105mg | Potassium: 180mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1475IU | Vitamin C: 11.6mg | Calcium: 81mg | Iron: 0.4mg