Cranberry Fluff (Print Version)
# Ingredients:
01 -
2 cups mini marshmallows, small-sized.
02 -
2 cups heavy cream.
03 -
8 oz cream cheese, at room temperature.
04 -
3/4 cup powdered sugar, sifted.
05 -
1 teaspoon vanilla extract.
06 -
8 oz crushed pineapple, thoroughly drained.
07 -
3/4 cup white sugar.
08 -
12 oz whole cranberries, fresh.
# Instructions:
01 -
Drop the fresh cranberries and sugar into your food processor bowl but don’t start yet.
02 -
Run the processor until the cranberries are finely chopped up but not turned into mush.
03 -
Scoop out the chopped berry mixture and let it sit so the flavors can mix perfectly.
04 -
In a big bowl, whisk the cream cheese until it’s smooth without any chunks left.
05 -
Pour in the heavy cream, powdered sugar, and vanilla, and whisk it all with the cream cheese.
06 -
Beat on high until your mixture gets stiff peaks, but stop before it gets gritty.
07 -
Gently stir the cranberries into your whipped cream base to spread them around evenly.
08 -
Toss in the pineapple and carefully blend it into the mix so it’s fully combined.
09 -
Stir in the mini marshmallows lightly, trying not to lose the foaminess of the mixture.
10 -
Spoon everything into a serving dish or storage container to get it ready.
11 -
Cover tight with a lid or plastic wrap so it doesn’t pick up smells in the fridge.
12 -
Pop it in the fridge for at least 3 hours or overnight to let the flavors soak in.
13 -
Give it a soft stir before serving to make sure everything’s mixed evenly again.
14 -
Serve cold as a perfect side or a light finish to your meal.
15 -
Keep any leftovers sealed in the fridge to enjoy the next day.
# Notes:
01 -
Great for planning ahead.
02 -
An ideal pick for holidays.
03 -
No cooking needed here.
04 -
Feeds a crowd happily.