Cranberry Fluff Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

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

Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.

Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.

Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form

Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.

Chill in the refrigerate for 3-4 hours (or overnight), before serving.

Nutrition

• Calories: 402 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Cholesterol: 47 mg
• Sodium: 124 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 3 g
• Total Sugars: 55 g
• Protein: 4 g