Christmas Cranberry Marshmallow Salad
Freshly whipped cream is mixed with pineapple, cranberries and marshmallows to create a tart and sweet holiday side dish.
Equipment
- 3 Quart Covered Dish
Ingredients
- 1 pound fresh cranberries finely ground (frozen cranberries are fine too, just let them thaw first)
- 2 cups white sugar
- 20 oz can crushed pineapple, drained
- 16 oz package miniature marshmallows you can use up to half this amount if you prefer less
- 1 cup chopped pecans optional
- 2 cups heavy whipping cream beaten stiff
- alternatively, use a 12 oz. container Cool Whip in place of the heavy whipping cream. See notes.
Instructions
- Mix together the cranberries and sugar; cover and refrigerate overnight.
- The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and stiffly whipped cream (or cool whip if you are substituting). Mix well.
- Pour into a 3 quart dish, cover and refrigerate until ready to serve.
Notes
Step one of this recipe needs to be done the day/night before you continue with step number 2.
This recipe is already on the sweet side, so if you substitute cool whip for the whipped cream, you may want to reduce the sugar in the recipe as much as by half, as cool whip will be adding sweetness.
Recipe from Allrecipes.com
Nutrition
Calories: 495kcalCarbohydrates: 78gProtein: 3gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 54mgSodium: 47mgPotassium: 160mgFiber: 3gSugar: 64gVitamin A: 634IUVitamin C: 10mgCalcium: 44mgIron: 1mg
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