Description
A delightful creamy cranberry salad combining tart fresh cranberries, sweet marshmallows, pineapple bits, and crunchy pecans all enveloped in a luscious blend of Greek yogurt, sour cream, Cool Whip, and vanilla pudding. This refreshing and festive salad is perfect for holiday gatherings or as a unique side dish.
Ingredients
Scale
Fruit & Nuts
- 3 cups fresh cranberries
- 2 cups pineapple bits (drained)
- 1 ¼ cup chopped pecans
Sweeteners & Flavorings
- ¾ cup granulated sugar
- 1 tablespoon lemon juice (~½ of 1 lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Dairy & Other Ingredients
- 1 cup plain Greek yogurt
- ½ cup sour cream
- ½ cup Cool Whip
- 1 box vanilla instant pudding mix (3.4 ounce package)
- ½ cup sweetened coconut flakes
- 2 cups marshmallows
- 1 cup water
Instructions
- Cook the cranberries: In a medium saucepan, combine the fresh cranberries, 1 cup of water, and ¾ cup of granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely.
- Prepare pudding mix: In a large mixing bowl, whisk together the vanilla instant pudding mix with about 1 cup of cold water or as per package instructions until it thickens and sets.
- Combine creamy ingredients: To the set pudding, add the plain Greek yogurt, sour cream, Cool Whip, vanilla extract, cinnamon, and lemon juice. Mix thoroughly until well blended and smooth.
- Mix in other ingredients: Once the cranberry mixture has cooled, fold it gently into the creamy mixture. Add in the drained pineapple bits, chopped pecans, marshmallows, and sweetened coconut flakes. Stir gently to combine all ingredients evenly.
- Chill the salad: Cover the salad bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours, preferably longer, to allow flavors to meld and for the salad to firm up.
- Serve: Once chilled, give the salad a gentle stir and serve cold as a delightful side dish or dessert for festive occasions.
Notes
- Draining the pineapple bits well prevents the salad from becoming too watery.
- Fresh cranberries can be replaced with frozen but ensure they are fully thawed before cooking.
- You can substitute pecans with walnuts or almonds based on preference.
- For a lighter version, consider using low-fat Greek yogurt and reduced-fat Cool Whip.
- The salad tastes best if prepared a few hours ahead to let the flavors meld thoroughly.
