Cranberry Fluff Salad
Description
This beautiful fruit salad will dress up any holiday table. It's easy to make, delicious, fluffy and flavorful. Make it a day in advance to let the flavors meld together.
Ingredients
12 oz. fresh or frozen cranberries
1 c. sugar
8 oz. can crushed pineapple, with its juices
1/2 c. chopped walnuts or pecans
1 to 2 c. mini-marshmallows
1 pint heavy whipping cream
Directions
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Chop cranberries in a food processor, but not too finely. (First, set a few aside for garnish, if desired.)
In a bowl, mix the cranberries with the sugar, pineapple and walnuts. Place in the refrigerator for 1 hour for flavors to meld and sugar to completely dissolve.
Remove cranberry mixture from the fridge; set aside.
Beat the heavy whipping cream into stiff peaks.
Add 1 to 2 cups mini-marshmallows to the mixture until thoroughly incorporated.
Slowly fold in the whipped cream, until completely pink.
Refrigerate for at least 4 hours, but overnight is even better.
Serve cold, garnished with whole cranberries.
10 servings.
Tips:
If it seems a bit watery, don't worry. The marshmallows will absorb a lot of the moisture during refrigeration.
Make sure the heavy whipping cream is whipped into stiff peaks.
More marshmallows can be added, as needed.