Cranberry Fluff Salad
A no-cook, festive side dish combining tart cranberries, sweet pineapple, pillowy marshmallows, and crunchy pecans folded into creamy whipped topping.
Ingredients
Main Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 20 oz crushed pineapple drained
- 2 cups miniature marshmallows
- 8 oz whipped topping thawed
- 0.5 cup chopped pecans
Instructions
Instructions
- Pulse cranberries in a food processor for 10 short bursts until coarsely chopped (about 30 seconds).
- Transfer to a large bowl, stir in sugar until coated, then cover and refrigerate 30 minutes, stirring once for even sweetness.
- Drain crushed pineapple thoroughly, add to cranberry mixture, discarding juice.
- Fold in miniature marshmallows and pecans, then gently incorporate the whipped topping until blend is uniform.
- Cover and chill at least 1 hour (up to 4 hours for silkier texture) before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Keep below 40°F to maintain freshness and prevent bacterial growth.
For best texture, consume within 48 hours—marshmallows begin to soften after day two.
Nutrition
Serving: 150gCalories: 210kcalCarbohydrates: 28g
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