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Cranberry Cheesecake Fluff Salad

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All of you who have been hanging out with me, know I am a lover of friut salads, that being said, it can be funny since I made Cranberry Cheesecake Fluff Salad last year and have spent approximately 11 1/2 months waiting to share it with you. To me, it belongs to Thanksgiving and Christmas, but you really could make it anytime you can get your hands on fresh cranberries. I think fruit salads are a perfect way to throw a bunch of yummy ingredients together in one bowl and enjoy. The entire combination – tart cranberries, sweet pineapple, marshmallows, a touch of cream cheese, and rich cream – is so amazing and easy, you can throw together in 15 minutes.

Pictures were taken the shortly after making the salad, since I decided to whip this up when some friends of our invited us over for dinner one night. We offered to bring a side dish with the understanding that it would be a new recipe I’d be trying out on them. 🙂
This is 100% normal for me. Whenever we go to someones house, and I can bring something, it’s always some new recipe I’ve been tinkering with.


Ingredients

  • 3 cups fresh cranberries
  • 1½ cup sugar, divided
  • 4 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mini marshmallows

Instructions

  1. In a food processor, pulse until the cranberries are finely chopped without turning to complete mush.
  2. * Now there are two ways to do this Salad. The old fashioned overnight way, and the same day way.
  3. OVERNIGHT WAY :
  4. In a large bowl, combine cranberries, 1 cup of sugar and pineapple, cover and refrigerate ovenight to let the flavors blend.
  5. In a medium bowl beat the cream cheese and whipping cream until stiff peaks form. Stir in whipped cream and marshmallows gently.
  6. Cover and refrigerate for at least 3-4 hours or until ready to serve. Mix before serving.
  7. SAME DAY WAY :
  8. In a large bowl, combine cranberries, 1 cup of sugar and pineapple, set aside.
  9. In a medium bowl beat the cream cheese, ½ cup sugar and whipping cream until stiff peaks form. Stir in whipped cream and marshmallows gently.
  10. Cover and refrigerate for at least 3-4 hours or until ready to serve. Mix before serving.
  11. * The salad may seem a bit liquidy when you first stir it all together,
  12. don't worry because the marshmallows will absorb a lot of the moisture during refrigeration.
  13. You can also add more marshmallows, if necessary.


thanks done share recipes to : cakescottage.com/2017/11/02/cranberry-cheesecake-fluff-salad/
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