Cranberry Fluff Recipe
Servings: 8 servings
Calories: 375kcal
Ingredients
- 16 ounces fresh cranberries or frozen berries, thawed
- 16 ounces crushed pineapple drained
- ½ cup powdered sugar
- 8 ounces cream cheese room temperature
- 16 ounces Cool Whip thawed
- 3 cups mini marshmallows
- ½ cup pecans, chopped
- Topping suggestions: cranberries, mini marshmallows, mint leaves, rosemary
Instructions
- In a food processor, pulse the cranberries into smaller pieces. A few larger pieces are OK.
- In a medium bowl, combine cranberries with drained pineapple and powdered sugar. Stir well.
- In the bowl of an electric mixer, beat the cream cheese until smooth and creamy.
- Gently fold the whipped topping into the cream cheese.
- Add the cranberry-pineapple mixture to the cream cheese. Fold in the mini marshmallows and chopped pecans until the ingredients are evenly distributed.
- Refrigerate for at least 4 hours to allow the flavors to marry. This will give you the best results.
- When ready to serve, top with additional nuts, cranberries, and a sprig of mint or rosemary, if desired.
Notes
STORE/FREEZE
STORE: If making ahead, store the salad, covered, in the refrigerator overnight until ready to serve. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days.
FREEZE: Transfer the salad to a freezer-safe container and store for up to 1 month. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 241mg | Fiber: 4g | Sugar: 39g | Vitamin A: 546IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 1mg
