Easy Cranberry Fluff Salad
This super simple delicious cranberry fluff is a tart creamy salad perfect for Thanksgiving or any time!
Servings: 10 servings
Equipment
Ingredients
- 12 ounces fresh or thawed frozen cranberries
- ½ cup granulated sugar
- 2 cups mini marshmallows
- 1 8 ounce can of crushed pineapple, well-drained
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Pulse the cranberries in a food processor 5 or 6 times or until well chopped but not pureed.
- Transfer the chopped cranberries to a large bowl and combine with the granulated sugar. Cover the bowl and refrigerate for at least 3 hours or preferably overnight.
- Mix the marshmallows and pineapple into the cranberry mixture.
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the whipped cream into the cranberry mixture.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
This would be perfect to make for any holiday party you plan to attend anytime between Thanksgiving to New Year’s Eve, it can be served as either a side dish or a dessert!
If it isn’t as fluffy as you’d like, you can add a little more cool whip or marshmallows until it is the desired consistency.
If desired, 2 cups chopped pecans or walnuts can be added in step 3 at the same time as the cool whip and mini marshmallows.
You may be tempted to skip refrigerating the cranberries, pineapples, and sugar overnight - but this step makes the cranberries less tart and the cranberry salad taste more sweet so don’t skip it!
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 52g | Protein: 1g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Sodium: 26mg | Fiber: 1g | Sugar: 46g
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