Ingredients
Equipment
Method
- In a food processor, combine the fresh cranberries and granulated sugar. Pulse until the cranberries are finely chopped but not puréed.1 bag fresh cranberries, 1 cup granulated sugar
- Transfer the cranberry-sugar mixture to a medium mixing bowl. Add the entire can of crushed pineapple, including its juice. Stir well to combine. Cover and refrigerate for at least 30 minutes, or preferably an hour.1 can crushed pineapple
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it's light and fluffy, about 2-3 minutes.1 package cream cheese
- Gently fold the thawed whipped topping into the beaten cream cheese until just combined, being careful not to overmix.1 container frozen whipped topping
- Add the chilled cranberry-pineapple mixture, miniature marshmallows, and chopped pecans or walnuts (if using) to the cream cheese and whipped topping mixture.2 cups miniature marshmallows, ½ cup chopped pecans or walnuts
- Using a spatula, gently fold all the ingredients together until everything is evenly distributed. You want to maintain the airy texture.
- Transfer the Cranberry Fluff Salad to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, before serving.
Notes
This salad is best when chilled thoroughly for at least 4 hours, allowing the flavors to meld beautifully. Do not freeze this salad, as the texture will change significantly upon thawing.
