A creamy and pleasing cheesecake fluff salad with cranberries and walnuts.  It is so simple to excrete and a staleness attain for the holidays!


The best part about this fluff is that it is so easy to make.  You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor.

Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry and there you have it.  A delicious side that everyone will love in no time at all.

  • 12 ounce package fresh cranberries
  • 8 ounce can crushed pineapple, undrained
  • 1½ cup sugar, divided
  • ½ cup walnuts
  • 8 ounces cream cheese, softened
  • 2 cups mini marshmallows
  • 2 cups heavy whipping cream
  1. In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
  2. In a medium bowl add the cream cheese ½ cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

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