Ingredients:

  • 12 oz frozen cranberries, thawed and drained
  • 20 oz crushed pineapple, well-drained
  • 1 cup red seedless grapes, halved
  • 1 cup mini marshmallows
  • 8 oz cream cheese, softened
  • 8 oz whipped topping, thawed
  • 1/2 cup powdered sugar
  • 1/2 cup pecans, chopped

Instructions:

  1. Place the thawed cranberries, halved grapes, and drained pineapple in a large mixing bowl.
  2. Gently stir the mini marshmallows into the fruit mixture.
  3. In a separate medium bowl, beat the softened cream cheese and powdered sugar together until smooth and no lumps remain.
  4. Gently fold the thawed whipped topping into the cream cheese mixture using a spatula until the consistency is uniform and cloud-like.
  5. Pour the creamy binder over the fruit mixture.
  6. Using a rubber spatula, use a cut-and-fold motion to combine the ingredients until the fruit is evenly coated, avoiding over-mixing to maintain airiness.
  7. Gently stir in the chopped pecans.
  8. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the marshmallows to soften and flavors to meld.