Easy Cranberry Fluff Salad is the perfect holiday side dish! Part dessert and part salad everyone loves this Cool Whip Salad!
Cranberry Fluff Salad
Remember a few days ago when I mentioned that I would be sharing all the cranberry recipes possible over the next few weeks...yep here is another one. LOL!
I love a good dessert salad. They are the perfect mix of fruit, cool whip, and the holidays. I know that I will get a lot of eye rolls for calling this a salad but it has fruit in it and it is the holidays so I say we all go with it.
This cranberry fluff with cool whip can be kept simple or jazzed up with additional mix-ins. It is one of those salads you can customize to your preferences.
If you can plan time to refrigerate overnight the salad will be even pinker and the flavors will have time to meld together in this fruit salad. Whether you call this a side dish or dessert I hope you call it delicious!
We serve this for both Christmas and Thanksgiving dinner along with Green Bean Casserole, Creamed Corn Casserole, Cranberry Sauce, and Funeral Potatoes.
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Ingredients
- Cranberries
- Sugar
- Mini Marshmallows
- Crushed Pineapple
- Cool Whip Frozen Whipped Topping
Optional - pineapple chunks, shredded coconut, chopped pecans, chopped apple pieces, chopped walnuts, sour cream, or mandarin oranges
Cranberries - I made this recipe with fresh cranberries that I chopped in the food processor. This recipe can easily be made with frozen cranberries that have thawed.
Pineapple - I like the texture of crushed pineapple in this cranberry fluff. If you want bigger pieces of pineapple you can toss in pineapple chunks.
Cool Whip - We make this with Cool Whip instead of whipped cream. Cool Whip does a great job of maintaining the fluffiness even when it is served the next day. Heavy whipping cream can deflate and not give the same texture. Check out all of our cool whip recipes.
Equipment Needed
Food processor - if you are using fresh cranberries and need to cut them down. If you don't have a food processor you can also cut them in a blender.
Large Bowl with a cover - This will need to rest in the refrigerator for a few hours at a minimum.
Spatula
How to make Cranberry Fluff Salad
Step 1 - Clean fresh cranberries, remove any stems or random mushy bits you find.
Add cranberries in a food processor and pulse or chop in a blender until in pieces but not mushy.
Step 2 - Add chopped cranberries and sugar in a bowl and let sit for 30-60 minutes to give the cranberries time to release their juices.
Step 3 - Add crushed pineapple to the bowl and mix together.
Step 4 - Add Cool Whip to the bowl and gently fold everything together.
Step 5 - Add in marshmallows and gently mix then into the cool whip mixture
Step 6 - Cover and chill in the refrigerator for a minimum of 2 hours but can sit overnight.
Recipe Tips
This Cranberry Salad can be customized to your favorite flavors and textures. If you want a bit more crunch you can throw in some chopped pecans or walnuts, want more fruit toss in some pineapple chunks or apple chunks.
The longer this fluff salad sits in the fridge the more pink it will become and really show off the cranberry color.
Printable recipe card instructions are below.
Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.
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Cranberry Fluff Recipe
Ingredients
- 3 cups Cranberries finely shredded
- 1 cup White Sugar
- 3 cups Mini Marshmallows
- 8 Ounce Crushed Pineapple
- 8 Ounce Cool Whip
Instructions
- Wash cranberries and remove any stems or mushy pieces.
- Shred cranberries in a food processor until finely shredded
- Add cranberries to large mixing bowl and add in sugar. Stir together. Let the cranberries sit for 30-60 minutes unit the cranberries have released juices.
- Add in crushed pineapple and stir. Gently add in Cool Whip and stir together.
- Add in Mini Marshmallows and gently stir together until everything is well distributed.
- Refrigerate for at least 2 hours before serving.
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