This Cranberry Fluff Salad is simply the best. It’s loaded with tart cranberries, whipped cream, pineapple, coconut, marshmallows, and pomegranate seeds.
In large saucepan over high heat combine cranberries, sugar, water, and cinnamon. Bring to boil, then reduce to simmer. Simmer 10 minutes. Transfer mixture to large bowl and cool completely.
Beat Whipping cream and vanilla with whisk attachment on high speed until medium to stiff peaks form, about 3-4 minutes. Do not overbeat.
Once cranberry mixture is cooled, fold in whipped cream, drained pineapple, coconut, and marshmallows. Cover and chill at least 2 hour or overnight. Right before serving cover with pomegranate seeds. Serve.
Notes
This cranberry salad can be made up to 2 days in advance if you plan on making it that far in advance, I suggest waiting to add the marshmallows until a few hours before serving. I find that if you let them sit in the salad for a few days, they sort of melt.
To make this cranberry salad even more decadent, try adding a cup of toasted and chopped pecans.
As a side dish, this will serve 12 people; as a dessert, it will serve 8.