Cranberry Fluff
This Easy Cranberry Fluff, with a flavorful combination of cranberries, marshmallows, whipped cream and more, is a fun and festive addition to your holiday spread.
Servings 8
Calories 310kcal
Equipment
Ingredients
- 16 ounces fresh cranberries or frozen, thawed
- 16 ounces crushed pineapple drained well
- 1/2 cup powdered sugar
- 8 ounce block cream cheese softened at room temperature
- 16 ounces Cool Whip thawed
- 3 cups mini marshmallows
- 1/2 cup chopped pecans or nut of choice
Optional toppings:
- Cranberries
- Pecans
- Mini marshmallows
- Whipped topping
- Mint leaves or rosemary for garnish
Instructions
- Add the cranberries to the bowl of your food processor and pulse them into smaller pieces. You can leave a few big chunks...you don't want them pulverized.16 ounces fresh cranberries
- Drain the pineapple and blot with a paper towel. Combine the cranberries, pineapple and powdered sugar, mixing well.16 ounces crushed pineapple, 1/2 cup powdered sugar
- In a large bowl, beat the cream cheese until smooth and creamy. Scrape the sides of the bowl and beat again, just to be sure there are no chunks.8 ounce block cream cheese
- Add the whipped topping and gently fold together.16 ounces Cool Whip
- Pour the cranberry mixture into the bowl with the cream cheese.
- Add the mini marshmallows and chopped pecans and mix well.3 cups mini marshmallows, 1/2 cup chopped pecans or nut of choice
- Refrigerate for at least 4 hours for the best results. This gives the flavors time to meld together and taste even more amazing.
- Top with cranberries and a sprig of rosemary and enjoy!
Notes
Be sure to soften your cream cheese first, so that your dessert doesn't turn out lumpy.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 56g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 257mg | Potassium: 285mg | Fiber: 4g | Sugar: 40g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 180mg | Iron: 1mg