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
- In a food processor, pulse until the cranberries are finely chopped without turning to complete mush.
- * Now there are two ways to do this Salad. The old fashioned overnight way, and the same day way.
- OVERNIGHT WAY :
- In a large bowl, combine cranberries, 1 cup of sugar and pineapple, cover and refrigerate ovenight to let the flavors blend.
- In a medium bowl beat the cream cheese and whipping cream until stiff peaks form. Stir in whipped cream and marshmallows gently.
- Cover and refrigerate for at least 3-4 hours or until ready to serve. Mix before serving.
- SAME DAY WAY :
- In a large bowl, combine cranberries, 1 cup of sugar and pineapple, set aside.
- 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.
- Cover and refrigerate for at least 3-4 hours or until ready to serve. Mix before serving.
- * The salad may seem a bit liquidy when you first stir it all together,
- don't worry because the marshmallows will absorb a lot of the moisture during refrigeration.
- You can also add more marshmallows, if necessary.
thanks done share recipes to : cakescottage.com/2017/11/02/cranberry-cheesecake-fluff-salad/