Creamy Cranberry Salad is a easy, old-fashioned holiday recipe, with canned cranberry sauce, pineapple, coconut and marshmallows.
If you’re a fan of classic Cranberry Sauce and creamy whipped cream and marshmallow old-fashioned desserts you’re going to love this recipe for Creamy Cranberry Salad. It’s rich, sweet and easy to make with pre-made cranberry sauce!
CREAMY CRANBERRY SALAD
If you’re over everyday desserts, like cheesecake and ice cream, and want something a little more creative, you should definitely make a large bowl of Creamy Cranberry Salad. This Creamy Cranberry Salad recipe combines the best of jello salad with delicious, thick whipped cream and tart cranberries to make a towering bowl of sweet, rich deliciousness.
Creamy Cranberry Salad is perfect for holidays, get togethers with friends, or even nights in when you’re feeling extra fancy. You also may not immediately think of canned cranberry sauce when you think of jello salad, but Cranberry Salad with canned cranberries is an amazingly easy way to infuse the jello salad with flavor.
This Cranberry Salad recipe is super easy to make, and it makes the perfect holiday side dish or dessert. The great thing about this fancy, old-fashioned recipe is that you can dress it up for formal dinners or serve it on a paper plate if you and your family are over doing Thanksgiving dishes. As far as cranberry recipes go, this one is incredibly accessible, even for people who don’t like the sharp, tart tang associated with these berries. The natural sweetness of the fruit salad recipes counteracts the tartness, making this the perfect flavor fusion.
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HOW TO MAKE CREAMY CRANBERRY SALAD:
- Mix the cream cheese and cool whip together until well combined.
- Add in the crushed pineapple and coconut flakes.
- Remove the cranberry sauce from the can and mash well in a small bowl before adding gently to the mixture.
- Refrigerate until completely chilled (preferably an hour).
- Fold in the marshmallows just before serving.
VARIATIONS ON CREAMY CRANBERRY SALAD
- Add-ins: Use fresh or dried sweetened cranberries in addition to your canned cranberry sauce.
- Jello: Use a raspberry jello made with cranberry juice in place of the canned cranberry sauce.
- Nuts: Top with chopped nuts like walnuts, pecans or cashews for a bit of a crunch.
- Rainbow Marshmallows: Mix it up with rainbow mini marshmallows for a more festive look.
- Canned Mandarins: Add canned, drained mandarin orange segments, orange and cranberry make a great pair.
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HOW LONG IS CREAMY CRANBERRY SALAD GOOD?
- Serve: Creamy Cranberry Salad is so much better chilled, so you absolutely shouldn’t leave it out for longer than 2 hours. I also wouldn’t recommend layering the ingredients together after refrigeration until you’re ready to eat, or the cranberries will bleed into the whipped cream and turn everything hot pink.
- Store: If you wrap up your Creamy Cranberry Salad in plastic wrap or put it into an airtight container and refrigerate it, it will stay good for up to 2 days.
- Freeze: Frozen Cranberry Salad is a bad idea on many levels. The freezing process isn’t kind to whipped cream, because the ice crystals that form in the whipped cream will absolutely destroy it.
Creamy Cranberry Salad
- Yield: 12 Servings
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 4 ounces cream cheese , softened
- 4 cups cool whip
- 8 ounce can crushed pineapple , drained
- 1 cup sweetened coconut flakes
- 14 ounces canned whole cranberry sauce
- 12 ounces mini marshmallows
Note: click on times in the instructions to start a kitchen timer while cooking.
Mix the cream cheese and cool whip together until well combined.
Add in the crushed pineapple and coconut flakes.
Remove the cranberry sauce from the can and mash well in a small bowl before adding gently to the mixture.
Refrigerate until completely chilled (preferably an hour).
Fold in the marshmallows just before serving.
Yield: 12 Servings, Amount per serving: 203 calories, Calories: 203g, Carbohydrates: 36g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 91mg, Potassium: 89mg, Fiber: 1g, Sugar: 26g, Vitamin A: 180g, Vitamin C: 2g, Calcium: 40g, Iron: 1g
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