This bright pink Cranberry Fluff Salad recipe is quick and easy to whip up, with tasty fruit, marshmallows, cream cheese, and a couple other ingredients. The mix of fresh cranberries and crushed pineapple gives it a sweet and tart flavor, and the marshmallows give it that irresistibly fluffy texture!
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What’s in this Cranberry Fluff Recipe?
Adding cranberries is a festive take on classic fluff salad, which is perfect for your Thanksgiving or Christmas table. You only need 6 ingredients and a few simple steps!
- Fresh Cranberries: Make this salad tart, and gives it a gorgeous pink color.
- Crushed Pineapple: Adds a bit of acidity and sweetness.
- Granulated Sugar: Sweetens the salad.
- Mini Marshmallows: Adds a fluffy texture and additional sweetness.
- Cream Cheese: Adds a tangy flavor.
- Heavy Whipping Cream: Makes the salad light and fluffy.
Pro Tip: You can use frozen cranberries; just thaw them first and drain off any excess liquid.
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Variations on Cranberry Marshmallow Fluff
This fruity cranberry fluff salad is easy to adapt to your personal tastes. For a citrusy take, add some orange zest and orange segments to the salad. Or try adding chopped apples, pomegranate arils, or raspberries. For a bit of crunch, try adding some chopped pecans, walnuts, or pretzels. And for a burst of freshness and tartness, add a dollop of cranberry sauce on top!
How to Store
Store leftover cranberry fluff salad in an airtight container in the refrigerator for up to 3 days. Gently fold to incorporate any juices before serving. I do not recommend freezing this salad, as the texture will be ruined during the thawing process.
Serving Suggestions
Serve this cranberry fluff salad alongside holiday favorites, such as Thanksgiving turkey, Christmas ham dinner, beef tenderloin, or air fryer cranberry glazed ham. Add classic Thanksgiving sides, like sweet potato rolls, creamy mashed potatoes, green bean casserole, maple roasted sweet potatoes, creamed corn, and turkey gravy. Yum!
Cranberry Fluff Salad Recipe
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Ingredients
- 12 ounces fresh cranberries 340 grams
- 8 ounces crushed pineapple 227 grams, drained (1 can)
- ¾ cup granulated sugar 150 grams
- 3 cups miniature marshmallows 384 grams
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- 2 cups heavy whipping cream 454 grams, cold
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Add the cranberries to a food processor and pulse until finely chopped, about the same texture of your crushed pineapple. Place in a large bowl.12 ounces fresh cranberries
- Add the crushed pineapple and sugar to the bowl and stir to combine.8 ounces crushed pineapple, ¾ cup granulated sugar
- Cover and chill for at least 1 hour. Drain off any excess juice.
- Using a hand mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and whisk again until smooth.4 ounces cream cheese
- Pour in the cold heavy cream. Start the mixer on low and mix until incorporated, scraping down the sides of the bowl as needed. Increase the speed and mix until stiff peaks form.2 cups heavy whipping cream
- Fold into the cranberry mixture. Add in the marshmallow and fold until combined.3 cups miniature marshmallows
- Cover and chill for at least 2 hours before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use frozen cranberries; just thaw them first and drain off any excess liquid.
- Do not over-mix the salad, as it will cause the whipped cream to deflate.
- I recommend making this salad 4 hours before you plan to serve and letting it rest in the refrigerator. This allows the flavors to mingle and preserves the salad’s structure!
- Cranberry fluff salad can be left out of the refrigerator for up to 2 hours, but I recommend serving it cold because the whipped cream dressing will start to melt after just 30 minutes.
Nutrition Information
