Name: Holiday Cranberry Fluff Salad
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 12 oz fresh cranberries; 1 cup granulated sugar; 1 (8 oz) can crushed pineapple, undrained; 2 cups mini marshmallows; 1 cup heavy whipping cream (or 1 tub Cool Whip); 1/4 cup powdered sugar (if using heavy cream); 1/2 cup chopped pecans (optional)

A nostalgic blend of tart cranberries, juicy pineapple, sweet mini marshmallows, and airy whipped cream, this Holiday Cranberry Fluff Salad is my go-to dish for festive gatherings. Whether I serve it as a sweet side or a light dessert, it’s always a crowd-pleaser—especially during Thanksgiving or Christmas. With its beautiful pink hue and creamy texture, it’s one of those dishes that brings back childhood memories and adds a touch of retro charm to the holiday table.

Why You’ll Love This Recipe

I love how easy it is to put together this recipe with just a handful of ingredients and almost no cooking involved. The sweet-tart flavor combination hits just the right note, and the fluffy texture from the whipped cream and marshmallows makes it light enough to enjoy after a hearty meal. It’s a perfect make-ahead option that gives me one less thing to worry about during the holidays, and I can always count on it disappearing fast at potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz fresh cranberries

1 cup granulated sugar

1 (8 oz) can crushed pineapple, undrained

2 cups mini marshmallows

1 cup heavy whipping cream (or 1 tub Cool Whip)

1/4 cup powdered sugar (if using heavy cream)

1/2 cup chopped pecans (optional)

Directions

I start by rinsing the cranberries and pulsing them in a food processor until they’re finely chopped.

Then I mix the chopped cranberries with granulated sugar in a bowl and cover it. I refrigerate this mixture for at least 1 hour—though I prefer leaving it overnight to deepen the flavor.

After chilling, I stir in the undrained crushed pineapple and mini marshmallows, mixing everything together well.

If I’m using heavy cream, I whip it with powdered sugar until it forms stiff peaks.

I gently fold the whipped cream (or Cool Whip) into the cranberry mixture until it’s fully combined.

Lastly, I stir in the chopped pecans, if I’m including them.

I let the salad chill for at least 2 hours before serving, which helps all the flavors meld beautifully.

Servings and timing

Servings: 10 servings

Prep Time: 15 minutes

Chilling Time: 2 hours (minimum)

Total Time: 2 hours 15 minutes

Calories: 220 kcal per serving

Variations

I like playing with different twists on this classic. Sometimes I swap pecans for walnuts for a slightly different nutty note. When I want a lighter version, I go for light whipped topping instead of heavy cream. I’ve also tried folding in a handful of shredded coconut or adding mandarin orange segments for an extra fruity kick.

Storage/Reheating

I always store leftovers in an airtight container in the fridge, where they stay fresh for up to 3 days. This salad doesn’t freeze well, so I make just enough for a few days. Since it’s served cold, there’s no reheating required—just give it a stir and it’s ready to serve again.

Related Recipes:

Pumpkin Fluff

FAQs

What type of cranberries should I use for this recipe?

I always use fresh cranberries for the best texture and tart flavor. If fresh aren’t available, frozen cranberries (thawed first) also work well.

Can I make this salad ahead of time?

Yes, I actually prefer making it the night before. It gives the cranberries time to mellow and the flavors to blend more thoroughly.

Is it okay to use canned whipped cream?

Canned whipped cream won’t hold up well in this recipe. I recommend either whipping heavy cream yourself or using Cool Whip for better structure and longevity.

Can I leave out the nuts?

Absolutely. I often skip the pecans when serving guests with allergies or preferences, and the salad is still delicious without them.

Can I use other fruits instead of pineapple?

I’ve tried it with chopped mandarin oranges or even apple chunks for a twist, but pineapple’s juice really complements the cranberries best.

Conclusion

This Holiday Cranberry Fluff Salad is a timeless favorite in my home during the festive season. It’s easy to make, bursting with flavor, and adds a cheerful touch to any holiday spread. Whether served as a side or dessert, it’s one of those comforting, retro dishes that I always come back to year after year.

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