Cranberry Fluff Salad
Cranberry Fluff Salad is the PERFECT light dessert, made with homemade whipped cream folded together with cranberry sauce, crushed pineapple, chopped pecans, and mini marshmallows, ready in under 15 minutes!
Servings: 10 servings
Calories: 502kcal
Equipment
- 1 Stand mixer or electric hand mixer
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream cold
- 14 ounces whole berry cranberry sauce (1 can)
- 20 ounces crushed pineapple (1 can) drained
- 3 cups mini marshmallows gluten free
- 1 cup pecans chopped
Instructions
- Add cream cheese, powdered sugar, and vanilla to the mixing bowl of a stand mixer. Cream everything together on medium-low speed until completely combined. Be careful not to over-mix.
- Using the whisk attachment on medium-high speed, very slowly add the cold cream down the side of the mixing bowl. After the cream is completely added, set the mixer on high speed for about 2-3 minutes.
- Once the whipped cream forms stiff peaks, turn the mixer off. Using a spatula, gently fold in the cranberry sauce, pineapple, pecans, and mini marshmallows until everything is mixed together. Refrigerate until ready to serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
It will lose some of its fluffy texture over time, so I recommend making this the same day if you're bringing it to a holiday gathering.
You can freeze this, but it'll be more watery when you defrost it. If you're going to do that, I recommend serving it like ice cream while it's still frozen.
Cooking Tips
- When making the whipped cream, put your mixer on high speed and keep an eye on it. It'll form stiff peaks, which means you can take the whisk out and it'll keep standing up instead of falling.
- Make sure you're using cold cream to make the whipped cream. It whips up faster and holds its shape better.
- Drain the crushed pineapple as best as you can. The less liquid you introduce to the whipped cream, the better. To do this, you can use a fine mesh strainer and gently use a spatula to press the pineapple down.
- When creaming together the cream cheese and sugar, the most important part is to get rid of any big lumps of cream cheese. Turn the mixer off and use a spatula to scrape the sides and bottom of the mixing bowl.
- Be very gentle when folding the other ingredients into the whipped cream. We've whipped air into it, which makes it light and fluffy. You don't want to crush those tiny air pockets out.
Nutrition
Calories: 502kcal | Carbohydrates: 53g | Protein: 5g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 99mg | Potassium: 199mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1055IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg
