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Cranberry Fluff Salad Recipe

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish, Dessert
  • Method: No-Bake
  • Cuisine: American

Description

This Cranberry Fluff Salad is a sweet, creamy, and festive side dish that’s perfect for the holidays! Made with tart cranberries, crushed pineapple, mini marshmallows, and whipped topping, it’s light, fluffy, and incredibly easy to prepare. A must-have for Thanksgiving, Christmas, or any potluck gathering!


Ingredients

Units Scale
  • 12 oz (340 g) fresh or frozen cranberries (thawed if frozen)
  • 1 cup (200 g) granulated sugar
  • 1 can (8 oz / 225 g) crushed pineapple, drained
  • 2 cups (240 ml) whipped topping (like Cool Whip)
  • 1 cup (240 g) sour cream or plain Greek yogurt (for a tangy twist)
  • 2 cups (100 g) mini marshmallows
  • 1/2 cup (60 g) chopped walnuts or pecans (optional for crunch)
  • Zest of 1 orange (optional, for extra citrus flavor)

Instructions

1. Prepare the cranberries:

  • In a food processor, pulse the cranberries until finely chopped.
  • Transfer the chopped cranberries to a bowl and mix with granulated sugar.
  • Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend and reduce tartness.

2. Mix the salad:

  • After chilling, drain any excess liquid from the cranberry mixture.
  • Stir in the crushed pineapple, whipped topping, sour cream (or Greek yogurt), mini marshmallows, nuts (if using), and orange zest.

3. Chill and serve:

  • Cover and refrigerate for at least 1 hour to allow the flavors to meld and the salad to firm up.
  • Serve chilled as a side dish or dessert.

Notes

  • Use frozen cranberries for convenience—just thaw before processing.
  • For a dairy-free version, use coconut whipped topping and dairy-free yogurt.
  • Add chopped apples or grapes for extra texture and sweetness.