Description
A refreshing and festive Cranberry Fluff Salad combining tart cranberries, sweet pineapple, fluffy marshmallows, and a creamy whipped topping, perfect as a holiday side dish or dessert.
Ingredients
Scale
Fruits
- 12 oz. fresh cranberries (340g) (if using frozen, thaw and drain)
- 8 oz. crushed pineapple (227g, drained, 1 can)
Sweeteners & Mix-ins
- ¾ cup granulated sugar (150g)
- 3 cups miniature marshmallows (384g)
Dairy
- 4 oz. cream cheese (114g, room temperature, ½ brick)
- 2 cups heavy whipping cream (454g, cold)
Instructions
- Pulse Cranberries: Add the fresh cranberries to a food processor and pulse until they are finely chopped, approximately the texture of the crushed pineapple. Transfer the chopped cranberries to a large mixing bowl.
- Combine Ingredients: Stir the drained crushed pineapple and granulated sugar into the bowl with the chopped cranberries until well mixed.
- Chill Mixture: Cover the bowl and chill the cranberry-pineapple mixture for at least 1 hour in the refrigerator. After chilling, drain any excess juice to prevent the salad from becoming watery.
- Beat Cream Cheese: Using a hand mixer, beat the room temperature cream cheese in a separate bowl until smooth and creamy. Scrape down the sides to ensure even mixing.
- Whip Cream: Pour the cold heavy whipping cream into the cream cheese and start mixing on low speed until incorporated. Gradually increase the mixer speed and whip until stiff peaks form, taking care not to overbeat.
- Fold Ingredients: Gently fold the whipped cream and cream cheese mixture into the chilled cranberry mixture, being careful not to deflate the whipped cream. Then fold in the miniature marshmallows until fully combined.
- Final Chill: Cover the prepared fluff salad and refrigerate for at least 2 hours before serving to allow flavors to meld and the salad to set.
Notes
- For best texture, be careful not to overmix once whipped cream is added to maintain fluffiness.
- Use fresh cranberries for optimal flavor, but frozen cranberries can be substituted if thawed and drained properly.
- Drain excess juice after chilling to prevent sogginess in the salad.
- This dish can be made a day ahead and kept refrigerated.
- Ensure cream cheese is at room temperature for easy beating and smooth texture.
