Easy Cranberry Fluff Salad Recipe —Holiday Favorite!

Ingredients

• 1 12-ounce bag of fresh or frozen cranberries, thawed if frozen
• 1 8-ounce can of crushed pineapple, undrained
• ¼ cup granulated sugar
• 1 3.4-ounce box of instant vanilla pudding mix
• 8 ounces whipped topping thawed
• 2 cups mini marshmallows

Instructions

1. Use a food processor to chop the cranberries finely. Combine the chopped cranberries, crushed pineapple, and sugar in a large or medium bowl, cover it with plastic wrap, and store it in the refrigerator for 1 hour to sweeten the cranberries.
2. Stir in the vanilla pudding mix thoroughly, then fold in the thawed whipped topping, and finally fold in the mini marshmallows. Cover the bowl again with plastic wrap, or store the fluff in an airtight container, and refrigerate for 2 hours. Serve chilled.