• 1 package (12-ounce) fresh cranberries
  • 1 cup granulated sugar
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 cups mini marshmallows
  • 4 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • In a food processor or mini food chopper (you can also use a blender or by hand with a knife), pulse/chop the cranberries until they are coarsely or finely chopped, depending on your preference.
  • Add the sugar and pineapple, pulse once or twice, and pour into a bowl. If your food processor is small, you may have to do 2-3 batches.
  • Cover and refrigerate for at least an hour to let the flavors blend.
  • Stir in the marshmallows.
  • In a medium bowl or bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad and stir to combine together.
  • Cover and refrigerate for at least 6 hours or overnight. It gets thicker the longer it sits in the fridge. As mentioned, I think it tastes best the day after because it's nice and thick and the flavors come together.

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