Cranberry Fluff: A Cozy Holiday Treat for New Cooks

• 12-ounce package fresh cranberries
• ¾ cup granulated sugar
• 8 ounces cream cheese (softened)
• 2 cups heavy whipping cream
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 8-ounce can crushed pineapple (drained)
• 2 cups mini marshmallows

Instructions

1. Pulse cranberries and granulated sugar in a food processor until finely chopped (or chop by hand).
2. Beat softened cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla; whip to stiff peaks.
3. Fold in cranberries and drained pineapple with a spatula.
4. Fold in mini marshmallows until even.
5. Cover and chill in the fridge for at least 3 hours.
6. Stir gently and serve.

Notes

Make ahead: Prep up to 24 hours early, store in fridge.

Check stiff peaks: Peaks should stand straight when beaters lift.

Avoid runny fluff: Drain pineapple well, whip cream fully, chill 3 hours.