Cranberry Fluff Salad
Salad, Side Dish
Cranberry, Salad, Side Dish, Thanksgiving
fresh cranberries, rinsed and patted dry
canned crushed pineapple
whipped cream topping
In a food processor, pulse to chop the cranberries till they are finely chopped.
In a large bowl, add the cranberries, pineapple, and sugar. Stir to combine.
Add the whipped cream and marshmallows. Stir to combine.
Refrigerate 5 hours or overnight. Serve chilled and top with additional marshmallows.
I recommend serving this salad within 24 hours of making it to ensure the marshmallows do not breakdown. If it will be longer, I suggest adding the marshmallows a few hours before serving.