Cranberry Fluff with Pineapple (Print Version)
Chilled cranberry fluff with pineapple, coconut, marshmallows, and pecans for a creamy, sweet dessert salad.
# Ingredients:
→ Main Components
01 -
1 cup fresh cranberries, rinsed and drained
02 -
8 ounces pineapple chunks
03 -
2 cups miniature marshmallows
04 -
2 cups shredded coconut
05 -
8 ounces pineapple tidbits, drained
06 -
1 cup chopped pecans
07 -
8 ounces whipped topping, thawed
# Steps:
01 -
Place the fresh cranberries and pineapple chunks in a food processor or blender. Pulse until coarsely chopped, being careful not to over-process.
02 -
Transfer the chopped mixture to a bowl, cover, and refrigerate for 2 hours to allow flavors to meld and juices to release.
03 -
In a large mixing bowl, combine the chilled cranberry-pineapple mixture with the miniature marshmallows, shredded coconut, drained pineapple tidbits, and chopped pecans.
04 -
Gently fold the whipped topping into the mixture until evenly combined and creamy.
05 -
Cover and refrigerate until ready to serve. For optimal texture, chill for at least 1 hour before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
# Notes:
01 -
For enhanced flavor, prepare and chill the fruit mixture in advance to allow the cranberries to mellow and the ingredients to fully hydrate.