Cranberry Orange Fluff Salad
Juicy oranges and tart cranberries come together in a creamy, dreamy dish that adds a festive touch to your holiday and family dinners.
Servings: 12
Calories: 219kcal
Equipment
Ingredients
- 8 ounces cream cheese softened at room temperature
- 15 ounces whole berry cranberry sauce
- 11 ounces mandarin oranges drained
- 2 cups miniature marshmallows
- ΒΌ cup chopped toasted pecans
- 8 ounces frozen whipped topping thawed
Instructions
- Place the cream cheese and cranberry sauce in a large mixing bowl. Using a hand mixer, beat until the mixture is creamy, scraping down the sides of the bowl as needed.
- Add the drained oranges, marshmallows, and pecans and gently stir to combine.
- Fold in the whipped topping until the mixture is evenly blended.
- Optional garnish: add additional dollops of whipped topping and pecans if preferred.
Notes
- If you prefer a sweeter fluff salad add 1-2 tablespoons of granulated sugar or sweetener when beating the cream cheese and cranberry sauce.
- This salad tastes best after it's been refrigerated for a couple of hours but you can serve it right after making it if your in a pinch for time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad gets watery, drain off the excess liquid and give it a stir before serving.
- This recipe was adapted from Betty Crocker.
Nutrition
Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 106mg | Fiber: 1g | Sugar: 24g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.3mg