Description
Cranberry Fluff Salad is a nostalgic, no-bake holiday classic combining sweet, tart, and creamy flavors with fresh cranberries, pineapple, marshmallows, and whipped cream. Perfect as a side dish or light dessert, it’s festive, easy to prepare, and always a crowd-pleaser.
Ingredients
12 oz fresh cranberries
1 cup granulated sugar
8 oz crushed pineapple, drained
2 cups mini marshmallows
1 cup chopped walnuts or pecans (optional)
1 1/2 cups heavy whipping cream or 8 oz whipped topping (like Cool Whip)
1/4 cup powdered sugar (if whipping your own cream)
1 tsp vanilla extract (if whipping your own cream)
Instructions
- Rinse and drain the cranberries. Pulse them in a food processor until finely chopped.
- Transfer the chopped cranberries to a bowl, stir in the granulated sugar, and refrigerate for at least 1 hour or overnight.
- After chilling, fold in the drained crushed pineapple and mini marshmallows.
- If using whipped topping, fold it in. If using homemade whipped cream, beat the heavy cream with powdered sugar and vanilla until stiff peaks form, then fold it in.
- Stir in chopped nuts if using.
- Refrigerate the salad for at least 2 hours before serving to let it set and allow the marshmallows to soften.
Notes
Make a day ahead for best texture and flavor.
Thoroughly drain pineapple to prevent excess liquid.
Use thawed frozen cranberries if fresh are unavailable.
Leave out nuts for a nut-free version.
Add shredded coconut or orange zest for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 28g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
