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Creamy Cranberry Fluff Salad with pineapple, marshmallows, and cranberries served in a bowl.

Cranberry Fluff Salad

A light and creamy salad with tart cranberries, sweet crushed pineapple, and fluffy mini marshmallows, perfect for any gathering.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh cranberries, chopped Can substitute with frozen cranberries, thawed and drained.
  • 1 cup sugar Adjust to taste for tartness.
  • 1 can crushed pineapple, drained Do not squeeze completely dry for extra flavor.
  • 2 cups mini marshmallows These soften and add fluffiness.
  • 1 cup whipped topping or homemade whipped cream Whipped topping holds up longer; homemade tastes better.
  • 1/2 cup chopped nuts (optional) Pecans or walnuts can be used for crunch.

Method
 

Preparation
  1. Chop the cranberries using a food processor or by hand into small pieces.
  2. In a bowl, stir the chopped cranberries with sugar and let sit for about 10 minutes to draw out the juices.
  3. Add the crushed pineapple and mini marshmallows to the bowl and stir until evenly mixed.
  4. Gently fold in the whipped topping or whipped cream, being careful not to overmix.
  5. If using nuts, stir them in at the end or sprinkle on top before serving.
  6. Cover the bowl and chill in the fridge for at least 2 hours, preferably overnight.

Notes

This salad is best served cold and can be made a day ahead. It's festive, budget-friendly, and pairs well with a variety of meals.