Cranberry Fluff Salad

Name: Cranberry Fluff Salad
Total time: 3 h 15 min
Yield: Serves 16 (serving size: 1/2 cup)
Ingredients: 1 pound fresh or thawed frozen cranberries; 1 ¼ cups granulated sugar; 1 (8-oz.) can crushed pineapple in syrup; 8 ounces cream cheese, softened; 2 cups heavy cream, chilled; 2 ½ cups miniature marshmallows

1 Rating
1 Review

While it might not be the best-looking dish on the holiday table, it will be incredibly popular. Super sweet and creamy, this dish will work just as well as a side as it will as a dessert. We guarantee there won't be leftovers.

By Julia Levy

Gallery

Credit: Antonis Achilles, Food Styling: Mary Claire Britton and Sarah Epperson; Prop Styling: Prissy Lee

Recipe Summary

total:

3 hrs 15 mins

Yield:

Serves 16 (serving size: 1/2 cup)

Ingredients

1 pound fresh or thawed frozen cranberries
1 ¼ cups granulated sugar
1 (8-oz.) can crushed pineapple in syrup
8 ounces cream cheese, softened
2 cups heavy cream, chilled
2 ½ cups miniature marshmallows

Directions

Step 1
Pulse cranberries in a food processor until finely chopped but not mushy, 4 to 5 times. Transfer to a medium bowl; stir in sugar. Cover and chill 2 hours.

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Step 2
Stir crushed pineapple into chilled cranberry mixture; drain, discarding liquids.
Step 3
Beat cream cheese with an electric mixer on high speed until soft and fluffy, about 1 minute. Add heavy cream; beat until stiff peaks form, 2 to 3 minutes.
Step 4
Fold cream cheese mixture and marshmallows into cranberry mixture. Cover and refrigerate at least 1 hour or up to overnight. Serve chilled.

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MyRecipes Member

12/21/2020

Not sure why they present this as an unattractive dish, because I thought it looked fine (in fact, a little red was a nice addition to my usually cranberry free table). I followed the recipe exactly and was concerned it would be on the sweet side, but I thought it turned out perfectly balanced. Imagine a cranberry version of ambrosia. It will be a regular addition to my holiday menus.

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