Recipe of the week: Cranberry fluff salad

First Posted: 11:35 pm - December 15th, 2015

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• 15 oz. can whole-berry cranberry sauce

• 8 oz. can crushed pineapple, drained

• 1 small (3.4 oz.) package white chocolate instant pudding

• 1 ½ c. miniature marshmallows

• 1 c. chopped pecans

• 8 oz. container Cool Whip

DIRECTIONS: Combine cranberry sauce, pineapple and dry pudding mix in a large mixing bowl; stir until mixed. Add marshmallows and pecans; stir. Add Cool Whip and fold in until well-combined.

Cover and refrigerate at least four hours or overnight.

Contributed by: Jack Allen



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