Cranberry Fluff Salad Recipe– Chopped, fresh cranberries, crushed pineapple, marshmallows, from scratch whipped cream and cream cheese.
What’s in Cranberry Fluff Salad
Whipping Cream (turned into whipped cream)
If you’re one of those people that need cranberries on your Thanksgiving table then this is a great recipe to serve. I’ve never been much of a cranberry and turkey fan but I’ve always loved the “salads” that show up during the holidays. You know the ones….they usually contain jello, whipped cream, cream cheese, fruit, nuts and sometimes celery. This is kind of like that but without the jello and celery. It’s fluffy from the whipped cream and cream cheese. This cranberry fluff salad needs to chill for several hours which help the flavors to blend and for it to be fluffy. When I took these photos it had only been chilling for about an hour and I had to take the photos when I did because it was nap time. However, in the evening when I ate a bowl of it it was nice and fluffy!
A food processor is very useful when making this dish since you’re chopping so many cranberries at once.
Cranberry Fluff Salad
- 1 cup sugar
- 8 oz. can of crushed pineapple, undrained
- 2 cups miniature marshmallows
- 4 oz. cream cheese, softened
- 2 cups heavy whipping cream
- Using a food processor, chop the cranberries until they're chopped. Don't chop too finely or they will be mushy.
- Pour cranberries into large bowl
- Stir in the sugar and pineapple and mix well
- Cover and refrigerate for one hour
- Using a slotted spoon, transfer cranberries to a different bowl and pour 1/3 cup of the juice over the cranberries
- Stir in marshmallows
- Using a handheld mixer beat the cream cheese until smooth
- Pout in the cold whipping cream and beat until stiff peaks form
- Fold the cream cheese mixture into the cranberry mixture.
- Cover and refrigerate for four hours or overnight