Yield: 10 servings
Prep Time: 20 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 20 minutes
Ingredients
For the Salad
- 12 oz (340 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 can (20 oz / 560 g) crushed pineapple, drained
- 2 cups mini marshmallows
- 1 cup chopped pecans or walnuts (optional)
For the Cream Mixture
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream (or whipped topping)
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
Instructions
Prepare the cranberries:
Rinse and drain cranberries. Place them in a food processor and pulse until finely chopped (do not purée).
Transfer to a large bowl and mix with granulated sugar. Cover and refrigerate for at least 2 hours, or overnight. This allows the cranberries to sweeten and release their juices.
Add the fruit and marshmallows:
After chilling, stir in the drained crushed pineapple and mini marshmallows. Mix until well combined.
Make the cream mixture:
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth.
In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. Add vanilla extract and stir gently to combine.
Combine and chill:
Fold the creamy mixture into the cranberry mixture until evenly blended.
Cover and refrigerate for at least 2 hours before serving, or overnight for best flavor and texture.
Serve:
Serve chilled, topped with extra chopped nuts or a sprinkle of grated orange zest if desired.
Tips
Make-ahead friendly: This salad can be made up to 24 hours in advance — it actually tastes better the next day.
Lighter version: Substitute Greek yogurt or light whipped topping for the heavy cream.
Add texture: Stir in shredded coconut or diced apples for extra flavor.
