Cranberry Cheesecake Fluff Salad – delicious, absolutely loaded with cranberries tossed in a thick, rich and creamy cheesecake mixture, a must have for Thanksgiving and Christmas family get-togethers…
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.
Some of my favorites are Strawberry Cheesecake Salad & Loaded Baked Potato Salad. And now I can add this Cranberry Cheesecake Fluff Salad to the mix!
Our friends, agreed with us that this Cranberry Cheesecake Fluff Salad was a delicious and simple side dish that would be welcomed at the Thanksgiving table, or for any other get-togethers!
But I’m telling you again, if you’re making this to serve on Thanksgiving, trust me and make it the Tuesday before Thanksgiving, as the salad tastes way better after hanging out in the refrigerator for an overnight – the texture goes from ordinary to fluffy, creamy, fruity – so good you’ll want to eat it for dessert too!
- 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
- 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.
