Colorful Cranberry Fluff Salad
This Cranberry Fluff Salad is a creamy, fruity classic that brings a pop of color to any holiday table. Tart cranberries are sweetened and blended with pineapple, marshmallows, and whipped cream for a light, fluffy treat that tastes like dessert but pairs perfectly with your Thanksgiving or Christmas dinner.
Servings: 8 Servings
Ingredients
- 12 oz bag of fresh cranberries
- ¾ cup granulated sugar
- 1 can 20 oz crushed pineapple, drained
- 2 cups mini marshmallows
- 1 cup chopped pecans
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Finely chop the cranberries in a food processor, then transfer them to a medium bowl. Stir in the granulated sugar, cover, and refrigerate for about an hour to allow the berries to macerate and soften. After chilling, fold in the crushed pineapple, mini marshmallows, and nuts if you’re using them.
- In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. If you’re using whipped topping, you can skip this step. Gently fold the whipped cream into the cranberry mixture until everything is evenly combined and fluffy.
- Cover the bowl and chill for at least two hours before serving so the flavors blend and the salad sets up nicely.