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Cranberry Fluff Salad

A delightful dish combining tart cranberries, sweet marshmallows, and fluffy cream, perfect for holidays and picnics.
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Prep Time 15 minutes
Total Time 1 day
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 230
Ingredients Method Notes

Ingredients
  

Fruits and Sweeteners
  • 12 ounces fresh cranberries, frozen, then thawed Be sure to chop them well.
  • 1/2 cup sugar Adjust based on sweetness preferences.
  • 8 ounces crushed pineapple, drained Ensure it is well-drained.
  • 2 cups mini-marshmallows Can be substituted with toasted coconut.
Cream
  • 1 cup heavy cream Whip until stiff peaks form.

Method
 

Preparation
  1. Chop the thawed cranberries in a food processor and mix with sugar in a bowl.
  2. Cover the mixture and let it rest in the fridge overnight.
Combining Ingredients
  1. Add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture and stir gently.
  2. Whip the heavy cream until stiff peaks form and fold it into the cranberry mixture.
  3. Refrigerate until ready to serve.
Serving
  1. Scoop into bowls and optionally sprinkle extra mini-marshmallows on top.

Notes

Store leftovers tightly covered in the fridge for up to three days. The salad gets better overnight.