Cranberry Fluff Salad
A delightful dish featuring a balance of tart cranberries, sweet marshmallows, and creamy whipped cream, perfect for holiday gatherings or potlucks.
Servings: 8 servings
Calories: 210kcal
Ingredients
Main Ingredients
- 12 ounces fresh cranberries, frozen and thawed
- 1/2 cup sugar Add another 1/2 cup if too tart
- 8 ounces crushed pineapple, well-drained Make sure to drain well to avoid excess moisture
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
Preparation
- Chop the thawed cranberries in a food processor and transfer to a mixing bowl.
- Add the sugar to the chopped cranberries and stir well. Cover and refrigerate overnight.
- The next day, add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture, mixing until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cranberry mixture using a rubber spatula.
- Refrigerate the combined salad until ready to serve.
Notes
For a sweeter salad, adjust the sugar to taste. Consider adding vanilla extract or fresh orange zest for extra flavor.