Ingredients:

  • 8 oz cream cheese, softened
  • 8 oz stabilized whipped topping, thawed
  • 1/2 cup powdered sugar
  • 14 oz canned cranberry sauce (whole berry style)
  • 20 oz canned crushed pineapple, well-drained
  • 1 cup mini marshmallows

Instructions:

  1. Beat the softened cream cheese and powdered sugar. Mix for 2-3 mins until the mixture is velvety and completely smooth, with no visible lumps.
  2. Add the thawed whipped topping. Use a rubber spatula to gently fold it in, stopping the moment the color is uniform. Note: Overmixing here will kill the volume.
  3. Prepare your fruit. Ensure the pineapple is drained in a sieve for at least 5 mins until no more liquid drips.
  4. Fold in the drained crushed pineapple. Use a cut and fold motion, sliding the spatula through the center and lifting from the bottom.
  5. Incorporate the canned cranberry sauce. Stop stirring when you see ruby red swirls against the white cream.
  6. Stir in the mini marshmallows. Do this quickly so you don't deflate the air you've worked so hard to keep.
  7. Transfer the mixture to a glass bowl. Smooth the top with your spatula.
  8. Cover tightly with plastic wrap.
  9. Refrigerate for at least 2 hours. The fluff is ready when it feels firm to the touch and holds its shape.