Easy Cranberry Fluff Salad with Marshmallows

Cranberry Fluff Salad is a classic holiday favorite that’s as beautiful as it is delicious. Bursting with tart cranberries, sweet pineapple, mini marshmallows, and fluffy whipped cream, this easy dessert salad adds a refreshing pop of flavor and color to your table. This creamy cranberry salad is a crowd-pleaser that perfectly balances sweetness and tang.

Why You’ll Love This Recipe

• Light, fluffy, and refreshingly tart with just the right sweetness.
• Perfect for holiday dinners or potlucks.
• Simple ingredients with no baking required.
• Can be made ahead for stress-free entertaining.
• A nostalgic favorite that looks stunning on any dessert table.

Ingredients

• 12 ounces fresh cranberries (or frozen, thawed)
• 1 cup granulated sugar
• 1 can (20 ounces) crushed pineapple, drained
• 2 cups mini marshmallows
• 1 cup heavy whipping cream (or whipped topping)
• 1/2 cup chopped pecans (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Cranberries: Rinse and dry cranberries, then pulse them in a food processor until finely chopped.
2. Sweeten the Cranberries: Transfer chopped cranberries to a bowl, add sugar, and mix well. Cover and refrigerate for at least 2 hours or overnight to let the flavors blend.
3. Combine Ingredients: After chilling, stir in the drained crushed pineapple, mini marshmallows, and vanilla extract.
4. Whip the Cream: In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold it into the cranberry mixture until smooth and creamy.
5. Add Nuts (Optional): Fold in chopped pecans for extra texture and a nutty flavor.
6. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. Serve cold, garnished with extra cranberries or marshmallows if desired.

Tips & Variation

• Use whipped topping instead of fresh cream for a shortcut.
• Replace pecans with walnuts or skip nuts for a nut-free version.
• Add mandarin oranges or grated apple for an extra fruity touch.
• Chill overnight for a thicker, more flavorful texture.
• Serve in mini dessert cups for parties or potlucks.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 3 days. Stir gently before serving.
• Freezer: Not recommended, as the cream and marshmallows can lose texture when thawed.
• Make-Ahead: Prepare a day in advance for convenience; flavor improves after chilling.

Serving & Pairing Ideas

• Serve as a light dessert after a hearty holiday meal.
• Pair with turkey, roast chicken, or ham alternatives for contrast.
• Use as a sweet side dish for potlucks or buffets.
• Garnish with mint leaves or sugared cranberries for a festive presentation.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Thaw and drain them before chopping to avoid excess moisture.

Can I make Cranberry Fluff Salad ahead of time?
Definitely! It’s even better when made the day before, allowing flavors to blend beautifully.

Can I make it dairy-free?
Yes, use coconut whipped cream or dairy-free whipped topping for a lactose-free version.

How do I prevent the salad from becoming watery?
Be sure to drain the pineapple well and allow the cranberries to macerate in sugar before mixing. This helps remove excess liquid.

Ready to Make It?

Cranberry Fluff Salad is the perfect no-bake holiday treat—light, creamy, and full of festive color. Make it ahead, chill, and serve for a simple yet stunning addition to your holiday spread.

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