Frozen Cranberry Ambrosia Salad
Treat your taste buds to a delightful combination of festive flavors with this Frozen Cranberry Ambrosia Salad, the perfect make-ahead dessert or side dish for holiday gatherings. This no-bake recipe begins with tart, fresh cranberries sweetened with a touch of sugar, then blended with juicy pineapple, fluffy miniature marshmallows, shredded coconut, and optional chopped pecans for a satisfying crunch. A cloud-like whipped cream mixture, lightly sweetened with powdered sugar and kissed with vanilla, ties everything together. Once frozen, this creamy, tangy salad transforms into a refreshing, sliceable treat that’s ideal for serving straight out of the freezer. With its vibrant color, contrasting textures, and irresistible balance of sweet and tart, this dish is sure to be a highlight on your holiday table. Perfect for Christmas, Thanksgiving, or any festive occasion, this easy frozen cranberry salad is a show-stopping addition everyone will love!
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup crushed pineapple (drained)
- 1 cup miniature marshmallows
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
Instructions
Rinse the fresh cranberries thoroughly and pat them dry.
In a food processor, pulse the cranberries until finely chopped but not pureed. Transfer them to a mixing bowl.
Add the granulated sugar to the cranberries, stir to combine, and let the mixture sit for 10 minutes to macerate.
Fold in the drained crushed pineapple, miniature marshmallows, sweetened shredded coconut, and chopped pecans (if using). Mix until evenly combined.
In a separate bowl, whip the heavy whipping cream with a hand or stand mixer on medium speed until soft peaks form.
Add powdered sugar and vanilla extract to the whipped cream and continue beating until stiff peaks form.
Gently fold the whipped cream mixture into the cranberry-fruit mixture until fully incorporated.
Line a 9x13-inch pan or similar-sized freezer-safe container with plastic wrap for easy removal or use as-is.
Spread the mixture evenly into the prepared dish, smoothing the top with a spatula.
Cover the dish tightly with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight.
To serve, let the salad sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Cut into squares or scoop into bowls and serve immediately.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 39.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
