Description

Creamy Cranberry Salad is a delightful and tangy fruit salad featuring fresh cranberries combined with a rich blend of Greek yogurt, sour cream, and whipped topping. Sweetened with sugar and vanilla pudding mix, and textured with marshmallows, pineapple bits, pecans, and coconut flakes, this salad offers a perfect balance of creamy, crunchy, and fruity flavors ideal for holiday gatherings or refreshing dessert options.

Ingredients

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Fruit and Nuts

3 cups fresh cranberries
2 cups pineapple bits (drained)
1 ¼ cups chopped pecans
½ cup sweetened coconut flakes

Wet Ingredients

1 cup water
1 cup plain Greek yogurt
½ cup sour cream
½ cup Cool Whip (or other whipped topping)
1 tablespoon lemon juice (about ½ of 1 lemon)
1 teaspoon vanilla extract

Dry Ingredients

¾ cup granulated sugar
2 cups marshmallows
1 box vanilla instant pudding mix (3.4 ounce package)
½ teaspoon cinnamon

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Instructions

Cook the Cranberries: In a medium saucepan, combine 3 cups fresh cranberries, 1 cup water, and ¾ cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool completely.
Mix the Creamy Base: In a large mixing bowl, whisk together 1 cup plain Greek yogurt, ½ cup sour cream, ½ cup Cool Whip, 1 box vanilla instant pudding mix, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon until smooth and well combined.
Combine Salad Ingredients: Once the cranberry mixture has cooled, fold it into the creamy base. Then add 2 cups marshmallows, 2 cups drained pineapple bits, 1 ¼ cups chopped pecans, and ½ cup sweetened coconut flakes. Gently mix everything until evenly combined.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, or until well chilled and flavors have melded together.
Serve: Give the salad a gentle stir before serving. Spoon it into individual bowls or a large serving dish and enjoy this creamy, tangy, and sweet cranberry salad as a festive dessert or side dish.

Notes

You can substitute Cool Whip with homemade whipped cream for a fresher taste.
For a nut-free version, omit pecans or replace with seeds like sunflower or pumpkin seeds.
Make sure to cool the cranberry mixture completely before mixing it with yogurt and pudding to prevent curdling.
This salad tastes best after chilling for several hours or overnight.
Adjust the sugar quantity based on your sweetness preference or the tartness of the cranberries.