Ingredients
Equipment
Method
- Add fresh cranberries to a food processor. Pulse a few times until finely chopped — avoid over-processing into a paste. Alternatively, chop by hand.
- Transfer chopped cranberries to a large bowl. Stir in granulated sugar and undrained crushed pineapple. Mix well and let sit.
- Cover and refrigerate the cranberry mixture for at least 1 hour to allow flavors to meld.
- In a separate bowl, beat softened cream cheese with an electric mixer until smooth and lump-free.
- Add heavy whipping cream to the bowl with the cream cheese and whip until stiff peaks form. Don’t overwhip.
- Gently drain excess liquid from the cranberry-pineapple mixture. Fold in the whipped cream mixture with a spatula until just combined.
- Fold in mini marshmallows gently until evenly distributed.
- Transfer to a serving bowl. Cover and chill for 3–4 hours or overnight before serving.
Notes
Be sure to let it chill thoroughly — overnight is best. Drain excess liquid before folding in the whipped cream to avoid a runny texture. This recipe is perfect to make ahead for stress-free entertaining.
