While it might not be the best-looking dish on the holiday table, it will be incredibly popular. Super sweet and creamy, this dish will work just as well as a side as it will as a dessert. We guarantee there won't be leftovers. 

Julia Levy

Gallery

Antonis Achilles, Food Styling: Mary Claire Britton and Sarah Epperson; Prop Styling: Prissy Lee

Recipe Summary

total:
3 hrs 15 mins
Yield:
Serves 16 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cranberries in a food processor until finely chopped but not mushy, 4 to 5 times. Transfer to a medium bowl; stir in sugar. Cover and chill 2 hours.

    Advertisement
  • Stir crushed pineapple into chilled cranberry mixture; drain, discarding liquids.

  • Beat cream cheese with an electric mixer on high speed until soft and fluffy, about 1 minute. Add heavy cream; beat until stiff peaks form, 2 to 3 minutes.

  • Fold cream cheese mixture and marshmallows into cranberry mixture. Cover and refrigerate at least 1 hour or up to overnight. Serve chilled.

Advertisement
Advertisement