Description
This Cranberry Fluff Salad is a delightful blend of tart cranberries, sweet marshmallows, and creamy whipped topping, perfect for any holiday table.
Ingredients
Scale
-
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 8 oz crushed pineapple, drained
- 2 cups mini marshmallows
- For the Cream Mixture:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Topping:
- 1/2 cup chopped pecans
Instructions
- Chop the fresh cranberries in a food processor until finely diced.
- Mix the cranberries with granulated sugar in a bowl and refrigerate for at least 1 hour.
- After chilling, drain any excess liquid from the cranberries.
- Fold in the drained crushed pineapple and mini marshmallows.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cranberry mixture until well combined.
- Add chopped pecans if desired.
- Refrigerate for at least 1 hour before serving.
Notes
- Use fresh cranberries for the best flavor.
- Substitute pecans with walnuts or leave them out for a nut-free version.
- Allow enough chilling time to enhance the salad’s taste.
- Prep Time: 15 minutes
- Category: Salad, Dessert
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Calories: 230 kcal
- Sugar: 24g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg