Cranberry Fluff Salad
User Reviews
5
Cranberry Fluff Salad
Description
Cranberry Fluff Salad features fresh cranberries finely chopped and marinated with sugar and pineapple juice to soften and sweeten them. This fruit base is combined with a whipped blend of cream cheese and heavy cream, creating a luscious, fluffy texture. Mini marshmallows add a subtle chewiness that contrasts nicely with the smooth cream mixture. The salad is chilled for several hours to meld flavors and achieve a firm, creamy consistency. This dish is commonly enjoyed as a festive side or dessert during holiday meals.
The tartness of the cranberries is balanced by the sweetness of sugar and pineapple juice, while the whipped cream cheese mixture contributes richness. Folding in marshmallows adds both texture and extra sweetness. The salad can be served cold, making it a refreshing complement to savory dishes.
Cranberry Fluff Salad can be made a day in advance, allowing the cranberries to marinate well and the salad to set firmly in the refrigerator. This resting time enhances the flavors and texture. Any excess juice from the cranberry mixture should be drained before combining with the whipped cream to avoid excess liquid.
Ingredients
- 12 ounce package cranberries fresh
- 1 cup granulated sugar
- 8 ounce can pineapple undrained, crushed
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
Instructions
- Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.
- Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.
- Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form
- Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.
- Chill in the refrigerate for 3-4 hours (or overnight), before serving.
Notes
- Prepare the cranberry and pineapple mixture ahead to allow the flavors to develop fully.
- Drain excess juice before folding in the cream mixture to maintain the salad's thickness.
- Keep the finished salad refrigerated and serve chilled for best texture and flavor.
- Leftovers can be stored covered in the refrigerator for up to 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 124mg | 5% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 116mg | 12% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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