Cranberry Fluff (Print Version)

# Ingredients:

01 - 2 cups mini marshmallows.
02 - 8 oz crushed pineapple, with all juice drained out.
03 - 1 teaspoon vanilla extract.
04 - 3/4 cup powdered sugar.
05 - 2 cups heavy cream.
06 - 8 oz cream cheese, softened at room temperature.
07 - 3/4 cup sugar (granulated).
08 - 12 oz fresh cranberries.

# Instructions:

01 - Toss granulated sugar and fresh cranberries into the food processor bowl but don't turn it on just yet.
02 - Blend the cranberries until they're chopped very finely without turning into a paste.
03 - Scoop the chopped cranberries into a container and let them sit so the sugar can mix properly.
04 - Whisk the cream cheese in a large bowl until it's totally soft and lump-free.
05 - Pour the vanilla, powdered sugar, and heavy cream into the bowl with the cream cheese.
06 - Use high speed on a mixer to whip the cream until peaks hold their shape. Don't whip it for too long.
07 - Carefully stir the sugared cranberries into the whipped mixture until the color is even.
08 - Gently fold in the well-drained pineapple until no chunks are left separate.
09 - Mix the mini marshmallows in slowly so you don't flatten the whipped mixture.
10 - Spoon the combined mixture into a serving bowl or an airtight container.
11 - Cover the container tightly with plastic wrap or a lid to lock in freshness.
12 - Put the mixture in the fridge for a few hours, or overnight, to let the flavors fully blend.
13 - Give everything a gentle stir to even out the ingredients before enjoying.
14 - Serve cold as a sweet side or light treat.
15 - Keep any leftovers in a sealed container in the fridge.

# Notes:

01 - Can be made ahead of time.
02 - Ideal for festive gatherings.
03 - Zero cooking involved.
04 - Feeds a big group.

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