Cranberry Fluff Holiday Salad (Print-Friendly Version)
Creamy cranberry salad with pineapple, whipped cream, cream cheese, and marshmallows. Fun and festive holiday favorite.
# Ingredients You'll Need:
→ Fruit and Sweeteners
01 -
340 g fresh cranberries
02 -
200 g granulated sugar
03 -
225 g crushed pineapple with juice
04 -
100 g mini marshmallows
→ Dairy
05 -
115 g cream cheese, softened
06 -
480 ml heavy whipping cream
# How to Make It:
01 -
Place cranberries in a food processor and pulse until they are finely chopped without becoming mushy.
02 -
Transfer chopped cranberries to a large mixing bowl. Stir in granulated sugar and crushed pineapple with juice. Mix thoroughly, cover, and refrigerate for at least 1 hour.
03 -
In a separate bowl, beat softened cream cheese until smooth. Gradually pour in the heavy whipping cream and whip until stiff peaks form.
04 -
Drain excess juice from the cranberry mixture as needed. Gently fold the whipped cream cheese mixture into the cranberry blend until evenly incorporated.
05 -
Fold mini marshmallows into the combined mixture ensuring an even distribution.
06 -
Cover and refrigerate for a minimum of 3 hours or overnight before serving.
# Extra Information:
01 -
Prepare the cranberry-pineapple mixture up to two days in advance; complete assembly with whipped cream and marshmallows one day prior to serving for best texture.
02 -
Leftovers should be stored covered in the refrigerator and consumed within 2 to 3 days.