Cranberry Fluff Salad

• servings: 8 servings
• total time: 4 hours 15 minutes

Ingredients

12 ounces fresh or thawed frozen cranberries (about 4 cups)

3/4 cup granulated sugar

3 cups miniature marshmallows (from 1 [10-oz.] pkg.)

4 ounces cream cheese, at room temperature

2 cups heavy whipping cream

1/4 teaspoon kosher salt

1 cup chopped toasted pecans

1 cup red seedless grapes, halved

Directions

Chop cranberries:

Pulse cranberries in a food processor until finely chopped with some coarse pieces remaining, about 6 to 8 pulses. Transfer to a large bowl, and stir in sugar and marshmallows. Cover and chill 4 hours or up to overnight.

Make cream cheese mixture:

Beat cream cheese with a stand mixer fitted with paddle attachment on medium speed until creamy and free of lumps, about 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 cup heavy cream, and continue beating until mixture starts to thicken, about 2 minutes. Add remaining 1 cup cream, and continue beating until soft peaks form, about 2 minutes.

Add cranberry mixture to cream mixture:

Fold cream mixture into cranberry mixture, and stir in salt, pecans, and grapes. Serve immediately, or cover and chill up to 3 days.