Cranberry Fluff Salad Recipe-Chopped, fresh cranberries, crushed pineapple, marshmallows, from scratch whipped cream and cream cheese.
Thanksgiving is one week from today, people! <—-Friendly PSA for you!
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, 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!
I will be making this again for Thanksgiving and I think my family will enjoy it. I also think throwing in some chopped pecans would be delicious in in.
- 12-ounce package fresh cranberries
- 1 cup sugar
- 8-ounce can crushed pineapple, undrained- I used a large can and measured it into 1/2 cup
- 2 cups mini marshmallows
- 4 ounces cream cheese, softened
- 2 cups heavy whipping cream
- Add the cranberries to a food processor and pulse until they are well chopped, but don't over do it or they will be mushy.
- Pour the cranberries into a large bowl.
- Stir in the sugar and pineapple and mix well.
- Cover and refrigerate for at least an hour.
- Drain most of the juice.
- In a medium bowl, beat the cream cheese until smooth.
- Pour in the cream and whip until stiff peaks form.
- Fold the creamy mixture into the salad. Fold in marshmallows.
- Cover and refrigerate for several hours or overnight.
- Make sure to beat the whipped cream to very stiff peaks.