Name: Cranberry Fluff Salad Recipe
Ingredients: 12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work); ½ cup sugar (may add another ½ cup if you find the mixture too tart after has time to meld.); 8 ounces crushed pineapple, drained; 2 cups mini-marshmallows; 1 cup heavy cream

Cranberry Fluff Salad Recipe

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Author: Dorothy Miler

Ingredients

Scale

12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
½ cup sugar (may add another ½ cup if you find the mixture too tart after has time to meld.)
8 ounces crushed pineapple, drained
2 cups mini-marshmallows
1 cup heavy cream

Instructions

Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
Add well-drained pineapple and marshmallows. Mix to combine.
Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture.
Refrigerate until ready to serve.

Find it online: https://thecookingjournal.com/cranberry-fluff-salad/