Cranberry Fluff Salad
Sweet-tart Cranberry Fluff Salad combines cranberries, pineapple, marshmallows, nuts, and whipped topping—a festive and creamy holiday treat!
Cranberry Fluff Salad is a delightful blend of sweet and tangy flavours, perfect for adding a festive touch to your holiday table.
Made with fresh cranberries, crushed pineapple, fluffy marshmallows, crunchy walnuts, and creamy whipped topping, it’s as easy to make as it is delicious. This colourful, chilled dish is ideal for holiday gatherings, potlucks, or any occasion where you want a light, fruity treat.
Its refreshing texture and vibrant flavours make it a family favourite that’s sure to impress!
Tips for Making the BEST Cranberry Fluff Salad
- Chop Cranberries Evenly: Use a food processor for fine, uniform chopping. Avoid over-processing to prevent turning the cranberries into a puree.
- Balance Sweetness and Tartness: Let the cranberries sit with sugar for at least an hour to mellow their tartness. Taste and adjust sweetness before adding other ingredients.
- Drain Pineapple Thoroughly: Excess liquid from the pineapple can make the salad watery. Press gently with a paper towel if needed.
- Use Fresh, Soft Marshmallows: Stale marshmallows can ruin the texture. Fresh ones will absorb flavours better and add the right fluffiness.
- Fold Gently: When adding Cool Whip, use a folding motion to keep the salad light and airy without deflating the whipped topping.
- Chill for Flavour: Refrigerate the salad for at least an hour before serving. This allows the flavours to blend and the marshmallows to soften slightly.
- Customize Mix-Ins: Add shredded coconut or a pinch of cinnamon for extra flavor and texture.
- Serve Cold: Keep the salad chilled until just before serving to maintain its refreshing, creamy texture.
Storage Instructions
- Refrigerator: Store the salad in an airtight container or cover the serving bowl tightly with plastic wrap. It will stay fresh for 2-3 days. Stir gently before serving to refresh the texture.
- Freezing: Not recommended, as the whipped topping and marshmallows may separate and become watery when thawed, affecting the texture and taste.
For the best results, prepare the salad a few hours ahead and store it chilled until ready to serve.
Ingredients & Substitutions
Cranberries: Use frozen cranberries (thawed and drained) if fresh ones aren’t available. Whole berry cranberry sauce can be used as well, simply omit the additional sugar.
Sugar: Swap with honey, maple syrup, or a sugar substitute like stevia or erythritol for alternative sweetness.
Pineapple: Ensure it’s well-drained to avoid a watery salad.
Marshmallows: Try marshmallow creme for a smoother texture.
Walnuts: Replace with pecans, almonds, or leave out entirely for a nut-free option.
Cool Whip: Substitute with homemade whipped cream.
Looking for More Fluff Salads?
Check out more of my favourite fluff salad recipes!
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A classic ambrosia salad recipe that is sure to impress – this vintage salad features fruit tossed in a creamy dressing with marshmallows!
Whip up this banana split fluff salad for a fun and delicious summer treat that’s perfect for potlucks, barbecues, or just because.
Cranberry Fluff Salad
Yields: 8-10 Servings | Prep time: 15 Minutes | Chill time: 2 Hours
Ingredients:
- 12 oz fresh cranberries, rinsed and dried
- 1/2 cup granulated sugar
- 4 oz crushed pineapple, well-drained
- 2 cups mini marshmallows
- 1/2 cup walnuts, chopped
- 8 oz Cool Whip, thawed
Directions:
Chop and Sweeten Cranberries: Place the cranberries in a food processor and pulse until finely chopped. Transfer the chopped cranberries to a bowl, add the sugar, and stir to coat. Cover and refrigerate for at least 1 hour to soften and balance the tartness.
Mix Ingredients: After chilling, drain any extra liquid from the cranberries. Add the crushed pineapple, mini marshmallows, and chopped walnuts, stirring to combine.
Add Cool Whip: Fold in the Cool Whip gently until the mixture is fully combined.
Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavours blend.
Cranberry Fluff Salad
Sweet-tart Cranberry Fluff Salad combines cranberries, pineapple, marshmallows, nuts, and whipped topping—a festive and creamy holiday treat!
Ingredients
- 12 oz fresh cranberries, rinsed and dried
- 1/2 cup granulated sugar
- 4 oz crushed pineapple, well-drained
- 2 cups mini marshmallows
- 1/2 cup walnuts, chopped
- 8 oz Cool Whip, thawed
Instructions
- Place the cranberries in a food processor and pulse until finely chopped.
- Transfer the chopped cranberries to a bowl, add the sugar, and stir to coat.
- Cover and refrigerate for at least 1 hour to soften and balance the tartness.
- After chilling, drain any extra liquid from the cranberries.
- Add the crushed pineapple, mini marshmallows, and chopped walnuts, stirring to combine.
- Fold in the Cool Whip gently until the mixture is fully combined.
- Cover and refrigerate for at least 1 hour before serving to let the flavours blend.
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Nutrition Information:
Yield:
10Serving Size:
1/2 cupAmount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 15mgCarbohydrates: 30gFiber: 2gSugar: 24gProtein: 2g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
