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Cranberry Fluff Salad

A chilled cranberry and pineapple fluff salad with strawberry gelatin, marshmallows, whipped topping, and pecans.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces Pineapple Chunks drained; reserve 1 cup juice
  • 12 ounces Cranberries fresh
  • 3 ounces Strawberry Gelatin one package
  • 2 cups Mini Marshmallows
  • 8 ounces Whipped Topping thawed
  • 1/2 cup Pecans chopped

Equipment

  • Fine mesh strainer
  • Food Processor

Method
 

  1. Drain the Pineapple Chunks, reserving 1 cup of juice, and pulse the Cranberries in a food processor until finely chopped.
  2. Heat the reserved pineapple juice until steaming, remove it from the heat, whisk in the Strawberry Gelatin, and cool for about 10 minutes.
  3. Combine the Cranberries and Pineapple Chunks in a large bowl, pour over the cooled gelatin mixture, and stir gently.
  4. Fold in the Mini Marshmallows and Whipped Topping, then fold in the Pecans.
  5. Cover and refrigerate for at least 4 hours, until cold and softly set.
  6. Serve chilled and refrigerate leftovers within 2 hours.

Notes

  • Drain the Pineapple Chunks well so the salad does not become watery.
  • Keep the salad refrigerated at 40°F or below.
  • For best texture, serve within 24 hours of preparation.