Cranberry fluff salad is a delicious and festive dessert, perfect for any holiday gathering. Made with cranberries, cream cheese, crushed pineapple, whipped topping and pecans. This easy to make treat brings together flavors and textures everyone will love.
Love this recipe? You’ll find more in our Thanksgiving recipes collection.
Cranberry fluff salad with cool whip
Looking for a refreshing twist on traditional Thanksgiving side dishes? Our Cranberry fluff salad with cool whip might be just what you need.
This flavorful cranberry cream cheese fluff combines sweet, tart cranberries with a creamy, marshmallowy base. Perfect as a side or a light dessert, it’s as easy to make as it is delicious, making it a versatile addition to your holiday spread.
Looking for more cranberry recipes? Try our instant pot cranberry sauce and try this blueberry fluff for a different flavored fluff!
Recipe Highlights
Easy to prepare: This cranberry fluff salad recipe requires just a few simple ingredients and no baking, making it beginner-friendly.
Crowd pleaser: With its balance of tart cranberries and sweet marshmallows, cranberry fluff appeals to guests of all ages.
Versatile dish: Serve it as a side dish or dessert, and it complements classic Thanksgiving dishes like stuffing beautifully.
Make ahead Friendly: Whip up cranberry fluff salad ahead of time, so you can focus on other holiday dishes on the big day.
Ingredients
- Cranberries
- Cream cheese
- Crushed pineapple
- Mini marshmallow
- Cool whip
- Powered sugar
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Mixing bowl
How to make cranberry fluff salad
Pulse cranberries in a food processor until roughly chopped, leaving some larger pieces.
Combine chopped cranberries, drained pineapple, and powdered sugar in a medium bowl. Mix well and set aside.
In a large bowl, beat cream cheese until smooth, then fold in the whipped topping.
Add the cranberry mixture, mini marshmallows, and pecans. Fold gently until combined.
Refrigerate for at least 4 hours to let flavors meld.
Garnish with extra cranberries, nuts, or herbs before serving. Enjoy!
Variations
- Nut-free version: Skip the pecans for a nut-free cranberry fluff salad that’s perfect for everyone.
- Add fresh fruit: Incorporate diced apples, mandarin oranges, or grapes for extra flavor and texture.
- Cranberry fluff salad with Jell-O: Add a small package of raspberry or cranberry Jell-O to intensify the flavor and give the salad a fun twist.
- Swap the Cool whip: Substitute homemade whipped cream for cool whip to create a richer, creamier texture.
How to store
Keep cranberry fluff salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold.
Helpful Tips
- Fresh cranberries work best, but you can use thawed frozen cranberries. To thaw, soak them in room-temperature water for 30 minutes or refrigerate overnight, then pat dry before pulsing.
- Prep ahead: Pulse the cranberries, mix the cream cheese, and assemble everything the night before to save time on the day you serve it.
- Fold gently: When combining ingredients, use a gentle folding motion to keep the creaminess intact and avoid deflating the whipped topping.
- Chill for flavor: Let the salad rest in the fridge for at least 4 hours. This allows the flavors to meld and makes the texture even creamier.
FAQs
Yes, you can substitute homemade whipped cream for Cool Whip if you prefer. Just make sure it’s whipped to stiff peaks to maintain the salad’s texture.
Absolutely! Cranberry fluff salad is best when made a few hours or even the night before, allowing the flavors to meld nicely.
It can be served as either! While it’s sweet as a dessert should be, cranberry fluff is often enjoyed as a side dish, especially at Thanksgiving.
More thanksgiving recipes with cranberries
Ready to add a unique dish to your holiday menu? Cranberry fluff salad is a sweet, easy option that will bring a festive touch to your Thanksgiving table.
Try this dessert salad recipe today and you'll see why it’s a crowd favorite! I'll be waiting to read your feedback in the comments below.
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Cranberry fluff salad
Equipment
- Hand mixer
Ingredients
- 16 ounces Fresh cranberries (or from frozen, thawed and drained )
- 16 ounces Crushed pineapple (drained well)
- 8 ounce Block cream cheese (softened at room temperature)
- ½ cup powdered sugar
- 16 ounces Cool Whip (thawed)
- 3 cups mini marshmallows
- ½ cup Chopped pecans (or nut of choice)
Optional topping:
- Cranberries
- Pecans
- Mini marshmallows
- Whipped topping
- Mint leaves or rosemary for garnish
Instructions
- Place the cranberries in a food processor and pulse a few times until they’re in small pieces. Aim for a rough chop, leaving some larger bits if you prefer avoid over-processing.
- Move the chopped cranberries to a medium bowl. Stir in the drained pineapple and powdered sugar, mixing until thoroughly combined. Set aside for later.
- In a large mixing bowl, whip the cream cheese until it’s smooth and creamy, scraping down the sides as needed to avoid lumps.
- Gently fold the whipped topping into the cream cheese until well incorporated.
- Add the cranberry-pineapple mixture, mini marshmallows, and chopped pecans to the cream cheese bowl. Carefully fold everything together until evenly mixed.
- Chill the salad in the refrigerator for a minimum of 4 hours to allow the flavors to blend perfectly.
- When ready to serve, add extra cranberries and nuts for garnish, along with a few fresh herbs if desired. Enjoy this refreshing cranberry fluff salad!
