rich & creamy cranberry-pineapple salad

★★★★★ 8 Reviews
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By V Seward
from Yosemite Lakes Park, CA

I like to experiment with salads. Craving something creamy, crunchy, and packed with flavor, I came up with this dreamy delight. Flavors of cranberry, pineapple, adding texture with celery, walnut, and tanginess flavor of cream cheese this was a hit with family and friends. It can be served right alongside anything from chicken, turkey, ham, roast, you name it. My guests ask "Is it a salad? or Dessert?" It's definitely both! (Note: Cook time is chill time)

Blue Ribbon Recipe

Creamy with so many textures and flavors, we really enjoyed this cranberry-pineapple salad. It's sweet but not overly sweet. Crushed pineapple with fresh cranberries is a fantastic flavor combination. Then, the celery and chopped walnuts add some crunch but also balance the sweetness. We served with sugared cranberries and it was just beautiful. This is fancy enough for a holiday table but easy enough for a summer cookout. You can't help but feel a little swanky noshing out of a fancy glass.

— The Test Kitchen @kitchencrew
★★★★★ 8 Reviews
serves 6
prep time 20 Min
cook time 30 Min
method No-Cook or Other

Ingredients For rich & creamy cranberry-pineapple salad

  • 20 oz
    canned crushed pineapple, drained thoroughly
  • 2 c
    fresh or frozen cranberries, thawed, processed finely
  • 1 1/2 Tbsp
    granulated sugar
  • 2
    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

How To Make rich & creamy cranberry-pineapple salad

  • Draining crushed pineapple.
    1
    Drain pineapple thoroughly. Strain and ring out any excess juices; set aside.
  • Cranberries, pineapple, and sugar in a food processor.
    2
    In 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 Tbsp sugar while processing.
  • Mixing softened cream cheese, milk, and powdered sugar.
    3
    With a hand mixer, mix softened cream cheese until smooth. Add 1/4 cup milk and 1/2 cup powdered sugar. Mix until smooth.
  • Folding in marshmallow creme.
    4
    Add 4 oz marshmallow creme to cream cheese. Stir until combined.
  • Folding pineapple, cranberries, chopped walnuts, and chopped celery into cream cheese.
    5
    In a bowl mix pineapple, cranberries, chopped walnuts, and chopped celery. Add to cream cheese mixture.
  • Folding in whipped topping.
    6
    Add in 8 oz whipped topping and fold into mixture.
  • Ready to chill the cranberry-pineapple salad.
    7
    Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.
  • Cranberry-Pineapple Salad added to a glass.
    8
    To Serve: a) add to Texas sized muffin pan, sprayed with cooking spray. Level off and set in the 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 leaf; 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.
  • http://www.youtube.com/watch?v=37tvTK53AmA&sns=em
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