The Humpherys Family

Cranberry Fluff Christmas Salad

Recipe Added:  12/18/2014
12-oz pkg fresh cranberries
1 cup sugar
8-oz can crushed pineapple, undrained
2 cups mini marshmallows
½ cup chopped walnuts
4 oz cream cheese, softened
2 cups heavy whipping cream
In a food processor or blender, pulse cranberries until coarsely chopped but not mushy. (Omit this step if using raspberries.) Add sugar and pineapple, pulse once or twice, and pour into a container. Cover and refrigerate 1 hour or longer to let the flavors blend. Stir in the marshmallows and nuts

In a medium bowl, beat cream cheese until smooth. Pour in whipping cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Cover and refrigerate four hours or overnight. tastes best after 8 hours to chill before serving.
Notes
May also use fresh or frozen raspberries. Very delicious.
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