Print
Description
A sweet and festive dessert salad featuring fresh cranberries, crushed pineapple, marshmallows, and whipped topping, often enjoyed during holidays.
Ingredients
- 1 (12 ounce) package fresh cranberries, rinsed
- 1 cup granulated sugar
- 1 (8 ounce) can crushed pineapple, undrained
- 2 cups mini marshmallows
- 1 cup chopped pecans or walnuts (optional)
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- In a food processor, pulse the fresh cranberries and sugar until the cranberries are finely chopped but not pureed. Alternatively, finely chop cranberries by hand and mix with sugar.
- Transfer the cranberry mixture to a large bowl.
- Stir in the undrained crushed pineapple, mini marshmallows, and chopped pecans or walnuts (if using). Mix well.
- Gently fold in the thawed whipped topping until just combined.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to set.
- Serve chilled.
Notes
- Chilling time is crucial for the salad to set properly and for flavors to develop.
- Nuts (pecans or walnuts) are optional but add a nice crunch.
- Ensure the whipped topping is fully thawed but not over-whipped before folding in.