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"The belly rules the mind."--Spanish Proverb

Cranberry Fluff Salad Recipe

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This recipe for Cranberry Fluff Salad is from The Hostetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounce package fresh cranberries
1 cup granulated sugar
8 ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream
Directions:
Directions:
1. Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.

2. Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.

3. In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.

4. Cover and refrigerate for several hours or overnight.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
To Store: Store cranberry salad covered, in the refrigerator for 2-3 days.

Make ahead Instructions: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.

 

 

 

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