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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines tart chopped cranberries and crushed pineapple with a billowy whipped cream fold. Chill it ahead for a cool, creamy salad with pops of marshmallow.
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Prep Time 20 minutes
Chilling 6 hours
Total Time 6 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry mixture
  • 1 bag (12 oz) cranberries fresh
  • 1 cup sugar granulated
  • 1 can (20 oz) pineapple crushed, in juice, well drained
  • 2 cups marshmallows mini
For the whipped cream
  • 1 cup cream heavy, cold
  • 2 tbsp sugar confectioners'
  • 1 tsp vanilla extract

Equipment

  • 1 food processor

Method
 

Prepare the cranberry mixture
  1. Pulse the cranberries in a food processor until coarsely chopped, scraping down the sides as needed.
  2. Stir the granulated sugar into the chopped cranberries.
  3. Cover the cranberry mixture and refrigerate for at least 4 hours or overnight.
  4. Drain the cranberries well in a fine-mesh strainer.
  5. Stir the drained pineapple and mini marshmallows into the cranberries.
Whip and fold
  1. Beat the heavy cream, confectioners' sugar, and vanilla in a medium bowl until firm peaks form.
  2. Gently fold the whipped cream into the cranberry mixture.
  3. Cover the salad and refrigerate for at least 2 hours before serving.

Notes

Drain the cranberry mixture and pineapple thoroughly to keep the salad fluffy. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free version, use chilled coconut cream in place of the heavy cream.