Cranberry Fluff Salad

Prep Time 20

Servings 8

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Ingredients

▢ 12 ounces Fresh cranberries
▢ 8 ounce can unsweetened crushed pineapple - drained well
▢ 1/2 cup Sugar - (or a couple tablespoons more if you like it sweeter)
▢ 1 cup Heavy whipping cream
▢ 2 cups Miniature marshmallows
▢ 1/2 cup Chopped walnuts - optional

Instructions

Place cranberries in a food processor and chop really well.
Place cranberries in a bowl. Add sugar, Stir well and refrigerate, covered, overnight.
The next day, use a mixer and beat cream in a big bowl until stiff peaks form.
Add drained pineapple and marshmallows to cranberry mixtures. Add walnuts if using. Fold in heavy cream. Garnish with some reserved walnuts, cranberries and fresh mint if you like. Keep in the fridge until ready to serve.

Video

http://fox6now.com/2015/11/20/ready-for-thanksgiving-quick-easy-recipes-that-you-can-make-ahead/

Notes

This is a must a the holidays! I usually double or triple the recipe. You can use Cool Whip instead of the fresh whipped cream but cut back a bit on the amount of sugar you mix with the cranberries in the recipe.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.