Cranberry Cheesecake Fluff Salad
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....
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Servings: 8 -10
Ingredients
- 3 cups fresh cranberries
- 1 1/2 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, 1/2 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.