Ingredients:

  • 12 oz fresh cranberries, washed and picked through
  • 0.75 cup granulated sugar
  • 4 oz cream cheese, softened to room temperature
  • 3.4 oz instant vanilla pudding mix (1 package)
  • 8 oz whipped topping (Cool Whip), thawed
  • 20 oz can crushed pineapple, drained and squeezed dry
  • 2 cups mini marshmallows
  • 0.5 cup chopped pecans

Instructions:

  1. Pulse the cranberries. Place 12 oz fresh cranberries in a food processor and pulse 8-10 times. Note: Aim for pieces the size of a matchhead, not a liquid puree.
  2. Start the maceration. Stir 0.75 cup granulated sugar into the chopped berries in a small bowl.
  3. Rest the fruit. Let the berry mixture sit for at least 30 minutes at room temperature. Note: This draws out the juice to flavor the entire dish later.
  4. Dry the pineapple. Drain the 20 oz can crushed pineapple through a sieve, pressing firmly. Note: It should be squeezed dry to prevent a watery result.
  5. Cream the base. Beat 4 oz softened cream cheese in a large bowl until silky and no lumps remain.
  6. Incorporate the stabilizer. Whisk in the 3.4 oz instant vanilla pudding mix and the drained pineapple.
  7. Combine the berries. Fold the macerated cranberry sugar mixture (and all its juices) into the cream cheese base.
  8. Lighten the mixture. Gently fold in 8 oz whipped topping using a large spatula. Note: Use a cut and roll motion to keep the air inside.
  9. Add final textures. Stir in 2 cups mini marshmallows and 0.5 cup chopped pecans.
  10. Chill to set. Cover and refrigerate for 4 hours until the marshmallows have softened and the flavors meld.