Cranberry Fluff Salad
Fresh cranberries, pineapple, marshmallows and whipped cream folded into a sweet-tart pink fluff. The old-fashioned Thanksgiving salad made the night before.
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Ingredients
- 12 oz fresh cranberries chopped
- 3/4 cup granulated sugar
- 1 can (20 oz) crushed pineapple well drained
- 3 cups mini marshmallows
- 1 apple diced
- 1/2 cup chopped pecans
- 1 1/2 cups heavy cream whipped, or 8 oz whipped topping
Instructions
- Pulse the cranberries in a food processor until coarsely chopped. Stir with the sugar, cover and refrigerate overnight.
- The next day, drain off any extra juice. Stir in the drained pineapple, marshmallows, apple and pecans.
- Whip the cream to stiff peaks and fold it in gently.
- Chill at least 1 hour before serving.
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