Rich & Creamy Cranberry-Pineapple Salad
My guests ask "Is it a salad? or Dessert?" It's definitely both!
Photo courtesy of Kelly Williams
(Note: Cook time is chill time)
Featured Pinch Tips Video
- 20 oz
- canned crushed pineapple, drained thoroughly
- 2 c
- fresh or frozen cranberries, thawed, processed finely
- 1 1/2 Tbsp
- granulated sugar
- stalks celery, diced small
- 4 oz
- marshmellow creme
- 8 oz
- tub whipped topping
- 8 oz
- cream cheese, softened, room temp
- 1/4 c
- 2% milk
- 1/2 c
- powdered sugar (confection sugar)
- 2/3 c
- walnut pieces, or chopped walnuts
1Drain pineapple thoroughly, strain, ring out any excess juices, set aside.
2In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing
3With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth.
4Add 4 oz marshmellow creme to cream cheese, stir until combined.
5In a bowl mix pineapple, cranberries, chopped celery.Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined.
6Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.
a) add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs; or
b) Line a martini glass with leaf lettuce, add salad to 1 cup measuring cup and turn onto lettuce in glass, top with extra cranberries if desired.