Frozen Cranberry Salad
Creamy, festive, and delightfully refreshing, this Frozen Cranberry Salad is a show-stopping side dish or dessert that’s perfect for holiday gatherings. Featuring tart fresh cranberries sweetened with sugar, juicy crushed pineapple, fluffy mini marshmallows, and a luscious blend of whipped cream and cream cheese, this no-cook recipe combines irresistible textures and flavors in every bite. Optional chopped pecans add a delightful crunch, making it even more special. With just 20 minutes of prep time and a few hours in the freezer, this make-ahead dish is as convenient as it is crowd-pleasing. Serve it slightly softened for a frozen treat that will brighten any table. Perfect keywords: frozen cranberry salad, holiday side dish, make-ahead dessert, no-cook recipes, cranberry cream salad.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 8 ounces Crushed pineapple (canned), drained
- 1 cup Mini marshmallows
- 1 cup Heavy whipping cream
- 8 ounces Cream cheese, softened
- 0.5 cup Chopped pecans (optional)
Instructions
Rinse the cranberries under cold water and pat them dry.
Using a food processor or blender, pulse the cranberries until they are coarsely chopped. Alternatively, you can chop them by hand with a sharp knife.
Transfer the chopped cranberries to a large bowl and sprinkle them with granulated sugar. Stir well to coat evenly and let the mixture sit for about 10 minutes to macerate.
While the cranberries are macerating, drain the crushed pineapple thoroughly. Press out excess liquid for the best results.
Add the drained pineapple and mini marshmallows to the cranberry mixture. Stir everything thoroughly until combined.
In a separate mixing bowl, beat the heavy whipping cream with a hand or stand mixer until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth and creamy.
Gently fold the whipped cream into the cream cheese until well blended.
Add the cream mixture to the cranberry mixture and fold everything together until fully combined. If using pecans, fold them in at this stage.
Spoon the mixture into a 9x13-inch baking dish, a large freezer-safe container, or individual serving dishes. Smooth the top with a spatula.
Cover tightly with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
When ready to serve, let the salad sit at room temperature for about 10 minutes to soften slightly before slicing or scooping. Garnish with extra chopped pecans or cranberries if desired.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 126 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.
