#holidaypotluck

Spumoni Marshmallow Salad is a delightful dessert salad that combines the flavors of the classic Italian spumoni ice cream with the sweetness of marshmallows and fruit. It's a perfect addition to any potluck or holiday gathering.

Ingredients: 2 cups miniature marshmallows. 1 cup chopped maraschino cherries, drained. 1/2 cup chopped walnuts. 1/2 cup crushed pineapple, drained. 1/2 cup chopped pistachios. 1 cup whipped topping e.g., Cool Whip. 1/2 cup sweetened condensed milk. 1/4 cup mini chocolate chips. 1/4 teaspoon almond extract. Green food coloring optional. Red food coloring optional.

Instructions: Mini marshmallows, chopped maraschino cherries, chopped walnuts, crushed pineapple, and chopped pistachios should all be combined in a big mixing bowl. Gently fold the sweetened condensed milk and whipped topping together in a separate bowl until thoroughly mixed. Incorporate almond extract thoroughly into the mixture of whipped topping. To get a spumoni-like color, you can add a few drops of green food coloring to the whipped topping mixture. Once the marshmallow and fruit mixture are covered evenly, pour the whipped topping mixture over them and gently fold everything together. Over the salad, scatter the mini chocolate chips. Before serving, cover and chill for at least two hours to allow the flavors to mingle. You can add extra maraschino cherries, chopped pistachios, and a drizzle of chocolate sauce as garnish before serving. Savor the delectable Salmon Marshmallow Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

The tart cranberries in Cranberry Fluff Salad are balanced by the sweetness of marshmallows, pineapple, and whipped topping. It's a delicious and refreshing dessert salad. It's a great side dish for potlucks and holiday parties.

Ingredients: 1 cup fresh cranberries. 1 cup mini marshmallows. 1 cup crushed pineapple drained. 1 cup whipped topping like Cool Whip. 1/2 cup chopped pecans. 1/2 cup shredded coconut. 1/4 cup powdered sugar.

Instructions: In a food processor, pulse the cranberries until finely chopped. In a large mixing bowl, combine the chopped cranberries, mini marshmallows, crushed pineapple, whipped topping, chopped pecans, and shredded coconut. Gently fold in the powdered sugar to sweeten the mixture to your taste. Chill the salad in the refrigerator for at least 2 hours before serving. Serve chilled and garnish with additional cranberries or coconut flakes if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

THIS IS IT! Our FINAL PARTY at the Burrard View Fieldhouse as we wrap up our residency and have a well-deserved holiday hangout after the Garage Sale earlier in the day (see earlier listing).