Cranberry Pecan Marshmallow Fluff
A nostalgic holiday side full of fresh cranberries, crunchy pecans and mini-marshmallows folded into creamy whipped topping. Chilled ahead and served cold, this dish brings sweet-tart brightness and a fun texture to your table.
Ingredients
- 12 oz fresh cranberries (about 3 cups)
- ½ cup granulated sugar
- 4 oz cream cheese (softened)
- 1½ cups heavy whipping cream
- 2 cups mini marshmallows
- 1 cup chopped pecans
- orange zest (optional, for brightness)
Instructions
- Prepare the cranberries. Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl, stir in sugar, and let sit for 30–60 minutes to soften and release their juices.
- Whip the cream. In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- Blend the base. In a separate bowl, beat the cream cheese until smooth. Fold in the whipped cream until evenly combined.
- Combine. Drain any excess liquid from the cranberries. Add cranberries, marshmallows, and pecans to the cream mixture. Gently fold together until evenly mixed. If using, stir in orange zest.
- Chill and serve. Cover and refrigerate for at least 2 hours before serving. Stir gently just before serving.
Notes
- Make ahead: Best prepared 4–24 hours in advance so the flavors meld and the marshmallows soften slightly.
- Variation: Add a handful of crushed pineapple for extra sweetness and texture.
- Serving tip: Serve in a clear glass bowl or trifle dish to show the pretty pink color and creamy swirls.
- Storage: Keep refrigerated and enjoy within 2–3 days.