Read more : cranberry-marshmallow-salad
Ingredients
- 1, 12-16 oz. bag cranberries, rinsed and chopped in a food processer
- 2 cups grated apples (about 2 medium apples)
- 1, 20 oz. can crushed pineapple, drained
- 1, 10.5 oz. bag mini marshmallows
- 1 cup sugar
- 2 cups heavy whipping cream, separated and whipped
Instructions
- Pulse cranberries in blender or food processor until finely chopped.
- Combine cranberries and sugar in a large bowl.
- Let sit for about 10-15 minutes, or until juicy.
- Meanwhile, grate the apples (peel on or off, doesn’t matter) and drain the pineapple. Mix apples with pineapple.
- Add fruit to cranberries, stir to combine. Add marshmallows. Stir to combine.
- Whip ONE cup of whipping cream, gently fold into salad. Cover and place in refrigerator overnight, or at least 6-8 hours.
- Just before serving, whip ONE cup of whipping cream. Gently fold into salad and serve.
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