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Cranberry Fluff Salad

Fresh cranberries chilled overnight with sugar and marshmallows, then folded with pineapple, apple, pecans and whipped cream. No-bake, serves 12.
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Prep Time 20 minutes
Chilling 8 hours
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries about 3 cups, rinsed
  • ¾ cup granulated sugar
  • 3 cups mini marshmallows
Fold-ins
  • 1 20-oz can crushed pineapple very well drained
  • 1 large crisp apple diced, about 1½ cups
  • ½ cup chopped pecans toasted
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 pinch salt

Method
 

  1. Pulse the cranberries in a food processor 10–15 times until finely chopped.
  2. Stir the cranberries, sugar and marshmallows together in a large bowl.
  3. Cover and refrigerate at least 8 hours or overnight.
  4. Drain the pineapple very well. Dice the apple and chop the pecans.
  5. Whip the cream with the powdered sugar to medium-stiff peaks.
  6. Stir the pineapple, apple, pecans and salt into the cranberry mixture, then fold in the whipped cream. Serve, or chill up to 4 hours.

Notes

Use fresh or frozen cranberries, not canned sauce. One 8-oz tub of whipped topping can replace the cream and powdered sugar. Make ahead: the base keeps 2 days. Leftovers keep 2 days in the fridge; don't freeze.