Cranberry Fluff Christmas Salad

Yield: 10 servings

Prep Time: 5 15

Total Time: 5 15

Ingredients

12-ounce package (340 g) fresh cranberries
1 cup (212 g) sugar
1 (8-ounce) can crushed pineapple, drained
2 cups (114 g) mini marshmallows
4 ounces (113 g) cream cheese, softened to room temperature
2 cups heavy whipping cream

Instructions

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
Stir in the marshmallows.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

Notes

Chilling + Cream: the salad may seem a bit liquidy when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.

Update: I've updated this recipe to indicate draining the pineapple since a lot of people have reported that the salad is runnier than they'd like.

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