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 avoiding puree for best texture.
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Allow salad to chill for flavors to meld and cream to set.
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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 fun twist.
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Garnish with fresh mint or pomegranate seeds.
Frequently Asked Questions
Can I prepare this salad ahead of time?
Yes, it can be made up to 24 hours in advance and stored covered in the refrigerator.
How long will leftover salad keep?
Store covered in the fridge for 2-3 days for best freshness.
Can I use frozen cranberries?
Yes, 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 and serve within a day or two.
Cranberry Fluff Salad
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
Sweet, tangy, creamy holiday side with fresh cranberries, pineapple, marshmallows, cream cheese, and whipped cream. No-cook, chilled fluffy salad perfect alongside savory holiday meals.
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
-
Chop cranberries: Pulse cranberries in a food processor until finely chopped but not pureed.
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Macarate mixture: Transfer to a bowl and stir in sugar and undrained pineapple. Cover and refrigerate 1 hour to allow flavors to meld.
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Whip cream: In another bowl, beat cream cheese until smooth. Add heavy cream and whip until stiff peaks form.
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Combine: Drain excess liquid from the cranberry mixture if needed. Gently fold whipped cream mixture into cranberries and pineapple until fully incorporated.
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Add marshmallows: Fold in mini marshmallows last to maintain their shape and texture.
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Chill and serve: Refrigerate at least 3–4 hours or overnight before serving for best flavor and creamy texture.
Notes
Chop cranberries to keep small bits for texture.
Chill long enough to soften marshmallows and set cream.
Drain extra pineapple juice to avoid watery salad.
Frozen cranberries can be thawed and drained.
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: 280
- Sugar: 33
- Sodium: 45
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
- Cholesterol: 55
Keywords: cranberry fluff salad, holiday cranberry dessert, creamy cranberry salad, pineapple marshmallow salad, christmas side dishes
