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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines finely chopped cranberries, drained pineapple, and fluffy whipped cream for a sweet-tart, creamy side dish. Chill the cranberry mixture for 1 hour, then refrigerate the finished salad for at least 4 hours before serving.
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Prep Time 15 minutes
Chilling 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz cranberries fresh, rinsed and dried
  • 0.75 cup granulated sugar
  • 1 can (20 oz) pineapple crushed, well drained
  • 2 cups mini marshmallows
  • 1 cup heavy cream cold

Equipment

  • 1 food processor
  • 1 electric mixer

Method
 

  1. Pulse the cranberries in a food processor until finely chopped.
  2. Transfer the chopped cranberries to a large bowl and stir in the sugar.
  3. Cover and refrigerate the cranberry mixture for 1 hour.
  4. Stir the drained pineapple and mini marshmallows into the cranberry mixture.
  5. In a medium bowl, beat the heavy cream until it holds stiff peaks, about 2 to 3 minutes.
  6. Gently fold the whipped cream into the cranberry mixture until evenly combined.
  7. Cover and refrigerate for at least 4 hours before serving.

Notes

For the fluffiest texture, fold the whipped cream in gently. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the cream can separate. For a dairy-free variation, use chilled full-fat coconut cream in place of the heavy cream.