Cranberry Fluff Salad
prep & total time: 3 hours Serves: 6
INGREDIENTS:
12 oz package fresh cranberries
1 cup granulated sugar
8 oz can crushed pineapple, undrained
2 cups mini marshmallow (optional)
4 oz 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 most 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.
Chilling + Cream: the salad may seem a bit liquidy when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.
To Store: Store cranberry salad covered, in the refrigerator for 2-3 days.
Make ahead Instructions: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.
