Cranberry Fluff Salad
Easy recipe for a great Thanksgiving meal
November 23, 2016
Ingredients
- 12-ounce package fresh cranberries
- 1 cup sugar
- 8-ounce can crushed pineapple, undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese, softened
- 2 cups heavy whipping cream
Instructions
- Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
- Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain a bit 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.