Cranberry Salad
Submitted by Corinne
Fluffy cranberry salad with cream cheese, pineapple chunks, walnuts, and whipped topping folded together. A creamy, no-bake side that chills into a Midwestern potluck classic.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
3 hrsIf you grew up in the Midwest, you already know this one. If you didn’t, you’re about to find out what you’ve been missing.
Cream cheese gets whipped with a touch of mayo-style dressing and sugar, then folded together with whole berry cranberry sauce, chunky pineapple, chopped walnuts, and a cloud of whipped topping. No cooking. No baking. Just stir, chill, and serve.
It’s somewhere between a salad, a dessert, and a side dish, and it fits right in at every holiday table, church supper, and backyard barbecue.
Kitchen Tips
- Let the cream cheese come to room temperature before whipping so it blends smoothly without lumps.
- Cut the pineapple chunks into smaller pieces so every bite gets a bit of fruit.
- Fold (don’t stir) the whipped topping in gently to keep it light and fluffy.
- Chill for at least three hours so the flavors meld and the salad firms up enough to hold its shape on a plate.
Ingredients
Directions
Mix dream whip in a seperate bowl.
Whip cream cheese, miracle whip, sugar, cranberries and walnuts.
Fold in dream whip. Cut pineapple into smaller chunks and add.
Chill and serve.
Comments
