Cranberry Fluff Salad

Tis the season for everything cranberry. These tart little guys make a starring appearance in this delicious retro salad. For years I’ve love Watergate salad (Ever since my MIL served it years ago) and this is very similar, but a little more festive.

It’s sweet and tart; the mini marshmallows and homemade vanilla whipped topping add a luscious creaminess. You can serve this as a side or place it on the dessert buffet.

Cranberry Salad- (Recipe from Kelsey Nixon’s Instagram)

Ingredients:

  • 3 cups fresh cranberries
  • 3/4 cup sugar
  • 20 oz can crushed pineapple, drained
  • 2 cups marshmallows
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • Pomegranate seeds for garnish

Directions:

  1. Chop cranberries in food processor or blender until no large pieces remain.
  2. Place cranberries into bowl and stir in sugar. Cover and leave in fridge for at least two hours. Drain juice from cranberry sugar mixture.
  3. Stir in drained pineapple and marshmallows. Set aside.
  4. Whip cream, sugar and vanilla extract in a mixing bowl until soft peaks form, then fold into cranberry mixture and refrigerate. Add pomegranate seeds as garnish.

*You may sub cool whip for the homemade whipped cream. (One container)

This side dish is very easy to make and adds a holiday flair to your Thanksgiving meal.

Wishing you and yours a Happy Thanksgiving! See ya next week, as I take the rest of this week off to relax with family.

Thanks for reading! xo

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