Ingredients
Scale
- 12 oz fresh cranberries, finely chopped or pulsed in a food processor
- 1 cup granulated sugar
- 1 can (20 oz) crushed pineapple, drained very well
- 2 cups mini marshmallows
- 1 cup chopped walnuts
- 8 oz cream cheese, softened to room temperature
- 8 oz whipped topping (like Cool Whip), thawed
- 1/2 teaspoon vanilla extract
Instructions
- Place your finely chopped fresh cranberries in a medium bowl. Pour the granulated sugar over the berries and stir well until every piece is coated. Cover the bowl and let it sit in the refrigerator for at least 2 hours, or even overnight. This process, called macerating, softens the tart berries and draws out their natural juices to create a sweet syrup.
- In a large mixing bowl, beat the softened cream cheese and vanilla extract until the mixture is completely smooth and free of lumps. Gently fold in the thawed whipped topping using a spatula. Work slowly to keep the mixture light and airy. Once combined, fold in the drained crushed pineapple and the mini marshmallows until they are evenly distributed throughout the cream.
- Remove the sugared cranberries from the fridge and stir them into the creamy base. Add the chopped walnuts and fold everything together until the salad is a uniform, beautiful pink color. Transfer the salad to a serving bowl, cover it tightly, and refrigerate for at least 4 hours before serving. This allows the marshmallows to soften slightly and the flavors to meld together perfectly.
- Cook Time: 15 minutes (plus chilling time)