Cranberry Fluff Salad
A delightful blend of tart cranberries, sweet pineapple, and fluffy whipped cream, this Cranberry Fluff Salad is a refreshing and festive side dish perfect for celebrations.
Ingredients
Main Ingredients
- 1 cup fresh cranberries Use fresh for best flavor.
- 1 cup whipped cream For a lighter texture, use whipped topping.
- 1 can (20 oz) crushed pineapple, drained Ensure it's well-drained to avoid excess moisture.
- 1 cup shredded coconut Use sweetened or unsweetened based on preference.
- 2 cups mini marshmallows For fun variations, consider flavored marshmallows.
- 1 cup pomegranate seeds Add for pops of sweetness and color.
Instructions
Preparation
- Start by assembling all your ingredients in a large mixing bowl.
- Add the fresh cranberries, whipped cream, well-drained crushed pineapple, shredded coconut, mini marshmallows, and pomegranate seeds into the bowl.
- Using a spatula or a wooden spoon, gently stir the mixture, avoiding crushing the cranberries or pomegranate seeds.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour.
- Before serving, give the salad another gentle stir and transfer it to a serving bowl.
- Garnish with extra pomegranate seeds or shredded coconut if desired.
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Notes
For best results, consume the salad within 1-2 days. Can be made a day in advance to deepen flavors. Experiment with variations like nuts or different fruits.