Updated
I love this bright pink Cranberry Fluff Salad recipe as it’s quick and easy to whip up. I used fresh cranberries and crushed pineapple for a sweet and tart flavor, and marshmallows, whipped cream, and cream cheese for an irresistible creamy and fluffy texture.
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Pin ItEasy Cranberry Fluff Recipe
I always enjoy making a fluff salad. This time, I added cranberries for a festive take on a classic fluff salad, which is perfect for my Thanksgiving or Christmas table. With 6 ingredients and a few simple steps, pulling it together is easy, especially when I’ve got a laundry list of other holiday recipes to prepare!
What’s great about this salad is that it’s easy to modify based on my mood or what ingredients I have on hand. For a citrusy take, I’ll add orange zest and orange segments to the salad. Or, to sweeten it up slightly, I’ll add chopped apples, pomegranate arils, or raspberries. For a bit of crunch, I like throwing in chopped pecans, walnuts, or even pretzels. And for a burst of freshness and tartness, I’ll add a dollop of cranberry sauce on top.
Tips for Beginners
- Make the salad 3 hours before serving. This allows the flavors to mingle and preserves the salad’s structure.
- Serve cold. 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 30 minutes.
- Do not overmix. Mix gently and stop as soon as everything is combined. Overmixing will deflate the whipped cream and take away that soft, airy texture you want.
Cranberry Fluff Salad Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Hand Mixer
Ingredients
- 12 oz. fresh cranberries 340g, if using frozen, thaw and drain
- 8 oz. crushed pineapple 227g, drained (1 can)
- ¾ cup granulated sugar 150g
- 3 cups miniature marshmallows 384g
- 4 oz. cream cheese 114g, room temperature (½ brick)
- 2 cups heavy whipping cream 454g, cold
Video
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 oz. fresh cranberries
- Add the crushed pineapple and sugar to the bowl and stir to combine.8 oz. 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 oz. 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. Do not overmix, as it will cause the whipped cream to deflate. Add the marshmallows and fold until combined.3 cups miniature marshmallows
- Cover and chill for at least 2 hours before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cranberry Fluff Salad Step by Step
Process the cranberries: Add 12 oz. of cranberries to the bowl of a food processor and pulse until finely chopped so that they have the same texture as the crushed pineapple. Transfer to a large bowl.
Add pineapple and sugar and chill: Add 8 oz. of crushed pineapple and ¾ cup of sugar to the bowl and stir to combine well.
Cover the bowl and chill for at least 1 hour. Drain off any excess juice.
Add the cream cheese and cream: Using a hand mixer, beat 4 oz. of cream cheese until smooth, scraping down the sides of the bowl, and whisking until smooth.
Pour in 2 cups of cold heavy cream. On low speed, mix until the cream is incorporated, scraping down the sides of the bowl as needed. Increase the speed and mix until stiff peaks form.
Add the cranberry mixture: Fold the cream mixture into the cranberry mixture and mix being careful not to overmix, as it will cause the whipped cream to deflate. Add 3 cups of mini marshmallows and fold until combined.
Chill: Cover and chill for at least 2 hours before serving. Garnish with cranberries if desired.
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
I like to serve this cranberry fluff salad alongside all my usual holiday favorites, like Thanksgiving turkey or a Christmas ham dinner. For the other sides, I like making creamy mashed potatoes and this family favorite green bean casserole. And, of course, I need a batch of turkey gravy to pour over everything!
