Creamy Cranberry Pecan Salad
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 8 oz whipped topping (like Cool Whip), thawed
- 1 can (20 oz) pineapple tidbits, thoroughly drained
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or a stand mixer. Continue mixing on medium speed until the texture is completely smooth and no lumps remain.
- Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Use a slow circular motion to keep the mixture light and airy. Avoid over-mixing, as you want to maintain that fluffy consistency.
- Add the drained pineapple tidbits, dried cranberries, chopped pecans, and mini marshmallows to the bowl. Use your spatula to gently stir everything together until the fruit and nuts are evenly distributed throughout the cream.
- Transfer the salad to a serving bowl and cover it tightly with plastic wrap. Place it in the refrigerator for at least 2 hours before serving. This allows the cranberries to soften slightly and the flavors to blend perfectly.
Find it online: https://www.pleasecook.com/healthy/creamy-cranberry-pecan-salad/