Cranberry Fluff Salad is a sweet and festive dish that combines tart, chopped cranberries with sweet pineapple, fluffy marshmallows, and creamy whipped topping. This classic holiday side is easy to make, light, and refreshing, perfect to balance out savory holiday meals.
You’ll love this salad because it offers a wonderful mix of tangy fruit and sweet, airy cream with a pleasant chewiness from the marshmallows. It’s a no-cook recipe that chills to develop flavorful layers and bright seasonal colors.
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 8 ounces crushed pineapple, undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese, softened
- 2 cups heavy whipping cream
Instructions
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Pulse cranberries in a food processor until finely chopped but not mushy.
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Transfer cranberries to a bowl and mix in sugar and pineapple. Cover and refrigerate at least 1 hour.
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Beat cream cheese until smooth; add heavy cream and whip until stiff peaks form.
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Drain some juice from cranberry mixture. Fold whipped cream mixture into the cranberry mixture.
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Gently fold in marshmallows.
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Refrigerate for 3-4 hours or overnight before serving.
Tips for Success
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Chop cranberries finely but avoid pureeing for best texture.
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Allow ample chilling time to meld flavors and set fluff.
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Drain excess juice to prevent watery salad.
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Use fresh or thawed frozen cranberries.
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Whip cream just to stiff peaks for lightness.
Delicious Variations
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Substitute pineapple with mandarin oranges or other citrus segments.
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Add chopped nuts or shredded coconut for texture.
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Use flavored cream cheese like orange or cinnamon.
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Fold in mini chocolate chips for a twist.
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Garnish with fresh mint or pomegranate seeds.
Frequently Asked Questions
Can this salad be made ahead?
Yes, prepare up to 24 hours ahead and keep refrigerated.
How long will leftover salad keep?
Store in sealed container for 2-3 days for best quality.
Can I use frozen cranberries?
Thaw and drain well before chopping.
Can I substitute heavy cream?
Whipped topping can be used but fresh cream provides best texture.
How to keep marshmallows from getting soggy?
Fold marshmallows in last; serve within 1-2 days.
Cranberry Fluff Salad
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
Festive, sweet-tart holiday salad with fresh cranberries, crushed pineapple, whipped cream, cream cheese, and mini marshmallows. A no-cook dish combining creamy, fruity, and chewy textures, perfect for holiday gatherings.
Ingredients
12 oz fresh cranberries
1 cup granulated sugar
8 oz crushed pineapple, undrained
2 cups mini marshmallows
4 oz cream cheese, softened
2 cups heavy whipping cream
Instructions
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Process cranberries: Pulse cranberries in a food processor until finely chopped (not pureed).
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Sweeten and chill: Transfer chopped cranberries to a bowl, stir in sugar and pineapple, then cover and refrigerate for at least 1 hour.
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Prepare cream mixture: Beat softened cream cheese until smooth. Add heavy cream and whip together until stiff peaks form.
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Combine: Drain any excess liquid from the cranberry mixture. Gently fold in the whipped cream mixture until evenly combined.
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Add marshmallows: Fold in mini marshmallows last.
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Chill and serve: Refrigerate 3–4 hours or overnight to thicken and allow the flavors to meld before serving.
Notes
Chop cranberries finely for even texture, avoid pureeing.
Chill adequately for creamy, fluffy consistency.
Drain pineapple slightly to prevent watery salad.
Fold whipped cream gently for lightness.
Store covered in refrigerator up to 3 days.
- Prep Time: 20 minutes
- Category: Salad, Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 285
- Sugar: 33
- Sodium: 40
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 36
- Fiber: 2
- Protein: 2
- Cholesterol: 55
Keywords: cranberry fluff salad, holiday fruit salad, pineapple marshmallow salad, no bake holiday dessert, festive cranberry whipped salad
