Description
A fluffy, fruity, no-bake salad made with tart cranberries, juicy pineapple, sweet marshmallows, creamy whipped topping, and a tangy swirl of sour cream. A nostalgic holiday favorite.
Ingredients
- Fresh Cranberries: 12 ounces, finely chopped
- Crushed Pineapple: 1 can (20 ounces), drained
- Whipped Topping: 1 tub (8 ounces)
- Mini Marshmallows: 2 cups
- Chopped Pecans: ½ cup
- Granulated Sugar: ¾ cup
- Sour Cream: 1 cup
Instructions
- Preheat Your Equipment: No heating required, but clear space in your fridge for chilling.
- Combine Ingredients: In a bowl, mix chopped cranberries with sugar. Cover and let sit for 2 hours or overnight.
- Prepare Your Cooking Vessel: Grab a large mixing bowl for assembly.
- Assemble the Dish: Add cranberries, drained pineapple, marshmallows, pecans, sour cream, and whipped topping to the bowl.
- Cook to Perfection: Fold gently until fully combined and fluffy.
- Finishing Touches: Transfer to serving dish and garnish with cranberries or mint if desired.
- Serve and Enjoy: Chill for at least 2 hours before serving cold.
Notes
- Chill time allows flavors to develop and the fluff to set properly.
- Drain pineapple thoroughly to prevent watery texture.
- Use frozen cranberries if fresh aren’t available—just thaw first.
- Add orange zest for a festive citrus twist.