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Cranberry Fluff Salad Recipe

4.8 from 127 reviews

A refreshing and light Cranberry Fluff Salad featuring tart cranberries, sweet pineapple, and mini marshmallows folded into whipped cream. This chilled dessert salad is perfect for holiday gatherings or as a festive side dish.

Ingredients

Scale

Cranberry Mixture

  • 12 ounces fresh cranberries (or frozen and thawed)
  • ½ cup sugar (adjust up to 1 cup if needed)

Main Ingredients

  • 8 ounces crushed pineapple, drained
  • 2 cups mini-marshmallows
  • 1 cup heavy cream

Instructions

  1. Chop and Sweeten Cranberries: Chop the cranberries in a food processor until finely chopped. Transfer the chopped cranberries to a bowl, add the sugar, mix well, cover, and refrigerate overnight to allow the flavors to meld and the sugar to dissolve.
  2. Combine Pineapple and Marshmallows: Add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture. Stir gently until everything is evenly combined.
  3. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks using a mixer. This means the cream should hold firm peaks when the beaters are lifted.
  4. Fold in Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cranberry mixture, maintaining the fluffy texture for a light salad.
  5. Chill Before Serving: Cover the salad and refrigerate until ready to serve. This allows the flavors to meld and the texture to set for the best taste and presentation.

Notes

  • Adjust sugar amount after chilling if the salad tastes too tart; add up to an additional ½ cup.
  • Ensure pineapple is well-drained to avoid a watery salad.
  • Folding the whipped cream gently helps keep the salad light and fluffy.
  • For variation, you can add chopped nuts or shredded coconut if desired.
  • This salad is best served chilled and within 2 days of preparation.

Keywords: cranberry salad, fluff salad, holiday dessert, pineapple salad, marshmallow salad