Cranberry Fluff Salad Recipe
This cranberry fluff salad is so easy to make—just mix the ingredients and let it chill until you're ready to eat.
Servings: 8
Equipment
- Kitchen Scale (optional)
- Food Processor
- Hand Mixer
Ingredients
- 12 oz. fresh cranberries 340g, if using frozen, thaw and drain
- 8 oz. crushed pineapple 227g, drained (1 can)
- ¾ cup granulated sugar 150g
- 3 cups miniature marshmallows 384g
- 4 oz. cream cheese 114g, room temperature (½ brick)
- 2 cups heavy whipping cream 454g, cold
Instructions
- 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 oz. fresh cranberries
- Add the crushed pineapple and sugar to the bowl and stir to combine.8 oz. 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 oz. 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. Do not overmix, as it will cause the whipped cream to deflate. Add the marshmallows and fold until combined.3 cups miniature marshmallows
- Cover and chill for at least 2 hours before serving.
Video
Nutrition
Calories: 420kcal | Carbohydrates: 46g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 77mg | Potassium: 146mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1105IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 0.3mg