Cranberry Fluff Salad Recipe

Course: Appetizer, Salad

Cuisine: American

Prep Time: 15

Cook Time: 0

Chill Time: 3

Total Time: 3 15

Servings:

Calories: 420kcal

This cranberry marshmallow fluff is so easy to make--just mix the ingredients and let it chill until you're ready to eat!

Add the cranberries to a food processor and pulse until finely chopped, about the same texture of your crushed pineapple. Place in a large bowl.
12 ounces fresh cranberries
Add the crushed pineapple and sugar to the bowl and stir to combine.
8 ounces crushed pineapple, ¾ cup granulated sugar
Cover and chill for at least 1 hour. Drain off any excess juice.
Using a hand mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and whisk again until smooth.
4 ounces cream cheese
Pour in the cold heavy cream. Start the mixer on low and mix until incorporated, scraping down the sides of the bowl as needed. Increase the speed and mix until stiff peaks form.
2 cups heavy whipping cream
Fold into the cranberry mixture. Add in the marshmallow and fold until combined.
3 cups miniature marshmallows
Cover and chill for at least 2 hours before serving.

You can use frozen cranberries; just thaw them first and drain off any excess liquid.
Do not over-mix the salad, as it will cause the whipped cream to deflate.
I recommend making this salad 4 hours before you plan to serve and letting it rest in the refrigerator. This allows the flavors to mingle and preserves the salad’s structure!
Cranberry fluff salad can be left out of the refrigerator for up to 2 hours, but I recommend serving it cold because the whipped cream dressing will start to melt after just 30 minutes.

Storage: Store cranberry fluff salad in an airtight container in the refrigerator for up to 3 days.