Cranberry Pineapple Whip with Pecans
Recipe Collection: Salads
Cranberry Pineapple Whip with Pecans is a delightful addition to your holiday gatherings. This vegetarian American dish features a luscious blend of sweet-tart cranberries, juicy pineapple, and crunchy pecans, all enveloped in fluffy whipped cream and marshmallows. Perfect for potlucks or festive dinners, this refreshing salad is a crowd-pleaser that caters to nut and dairy allergies.
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Overview
This delightful cranberry salad is a cherished family recipe, perfect for holiday gatherings or any special occasion. With a creamy texture and a sweet-tart flavor, it combines cranberries, pineapple, and pecans with fluffy marshmallows and whipped cream for a refreshing treat.
Diet Type
Vegetarian
Allergies
Nuts, Dairy
Cuisine
American
Serving Size: 20
Cooking Time: 10 minutes
Ingredients
- 12 Ounces (oz) package frozen cranberries
- 8 Ounces (oz) can crushed pineapple, drained
- 1 Cup pecans, chopped
- 10 Ounces (oz) package miniature marshmallows
- 1 Cup sugar
- 1 Pint heavy whipping cream
Steps
- Place the frozen cranberries in a food processor and blend until well divided.
- Transfer the divided cranberries to a large bowl. Add the drained crushed pineapple, chopped pecans, miniature marshmallows, and sugar. Mix well to combine.
- In a separate medium bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cranberry mixture until fully incorporated.
- Chill the salad in the refrigerator until ready to serve, or freeze for 2 hours for a firmer texture. Enjoy!
Notes
Timer
Enjoy your homemade Cranberry Pineapple Whip with Pecans!
