Cranberry Fluff Salad
Sweet and tangy in an ocean of cream, this Cranberry Fluff Salad goes with everything from Thanksgiving turkey to a full Christmas dinner. You're in luck if you need an upgrade on the classic dessert salad!
Servings: 12 servings
Equipment
Ingredients
- 1 can whole berry cranberry sauce 14 oz.
- 1 can crushed pineapple, drained 20 oz.
- 4 ounces cream cheese
- 2 cups heavy cream
- 3 cups mini marshmallows
- 1 cup chopped toasted pecans optional
Instructions
- In a large bowl, stir together cranberry sauce and crushed pineapple.
- With a hand mixer, beat the cream cheese in a medium bowl until smooth. Pour in the heavy cream and beat until stiff peaks form.
- Fold the whipped topping mixture into the cranberry mixture until well combined.
- Stir in mini marshmallows and pecans if using.
- Cover and chill for at least four hours before serving.
Notes
- If you prefer, you can use an 8 oz. tub of thawed whipped topping in place of the cream cheese and heavy cream.
Nutrition
Calories: 359kcal | Carbohydrates: 36g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 53mg | Potassium: 157mg | Fiber: 2g | Sugar: 28g | Vitamin A: 755IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
