Ocean Spray Pink Cloud Salad
Adapted from the original Ocean Spray Ocean Spray Whole Berry Cranberry Sauce packaging. Back of the Bag is not affiliated with Ocean Spray.
"The refreshing, fluffy holiday tradition."
The Story
Commonly found on the labels of Ocean Spray Whole Berry Cranberry Sauce during the 1960s, this recipe capitalized on the 'congealed salad' craze. It transformed canned cranberry sauce from a side dish into a dessert-like snack or salad by incorporating whipped topping and pecans. It remains a staple of Mid-Century American kitsch cuisine and holiday gatherings.
Ingredients
- 1 can (16 oz) Ocean Spray Whole Berry Cranberry Sauce
- 1 container (8 oz) whipped topping, thawed
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 cup miniature marshmallows
Directions
- 1
In a large mixing bowl, combine the cranberry sauce and drained crushed pineapple.
- 2
Gently fold in the whipped topping until the mixture is uniform in color.
- 3
Stir in the chopped pecans and miniature marshmallows.
- 4
Cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.
- 5
Serve in a glass bowl or individual ramekins.