Cranberry Fluff is full of fresh cranberries, crushed pineapple, heavy cream, and cream cheese. Cranberry fluff is so light, fluffy, sweet, tart, and the perfect mix of textures for a side dish at Thanksgiving dinner.
Servings 12 servings
- 1 bag (12 oz) fresh whole cranberries
- 1 can (8 oz) crushed pineapple
- 1 cup granulated sugar
- 2 cups miniature marshmallows
- 4 oz cream cheese, softened
- 2 cups heavy whipping cream
In a food processor or mini food chopper (you can also use a blender or by hand with a knife), pulse/chop the cranberries until they are coarsely or finely chopped, depending on your preference. You may end up having to do 2-3 batches depending on the size of your food chopper.
Dump the can of crushed pineapple (juice and all) into the food chopper and pulse/chop for a few times.
Add the chopped cranberries, pineapple, and granulated sugar into a large mixing bowl. Cover and refrigerate for 1 hour.
Add the miniature marshmallows into the cranberries.
In a small bowl, using a hand mixer, beat the cream cheese until smooth and creamy. Pour the heavy whipping cream into the cream cheese and continue beating for several minutes until thick peaks form and it's a stable mixture.
Add the whipped cream into the cranberries and marshmallows and gently stir to mix everything together. Cover with lid and refrigerate overnight. Keep in the fridge until you're ready to serve it.
Calories: 278kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 53mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg