Cranberry Fluff Salad
This creamy Cranberry Fluff Salad recipe has fresh cranberries, pineapple, cream cheese, whipped cream, and mini marshmallows. It's easy to make and everyone's favorite holiday side dish or dessert!
Servings: 6
Calories: 402kcal
Cost: 8
Ingredients
- 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
Instructions
- Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.
- Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.
- Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form
- Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.
- Chill in the refrigerate for 3-4 hours (or overnight), before serving.
Video
Notes
Make Ahead Instructions: The cranberry pineapple mixture can be made ahead and stored in the fridge for a few days. The entire salad could be made 1 day before serving.
Store leftover cranberry marshmallow salad covered in the refrigerator for 2-3 days.
Nutrition
Calories: 402kcal | Carbohydrates: 64g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 225mg | Fiber: 3g | Sugar: 55g | Vitamin A: 592IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 0.4mg
Recipe Link
Recipe Video
