An easy Cranberry Salad made with fresh cranberries, pineapple, cream cheese, and whipped cream. It’s a fluffy holiday side dish or dessert that people go CRAZY for!
There isn’t anything on my Thanksgiving menu that my kids love more than this Cranberry Salad. Let’s be honest, I LOVE it too; almost as much as homemade stuffing and sweet potato casserole.
Did your Grandma ever make this Cranberry Salad for Thanksgiving? Or maybe another relative? This is kind of an old-school recipe that I secretly really, really love. I sometimes pretend I’m too good for the fluff marshmallow “salads,” but I absolutely love them. It’s like eating dessert during your meal, but it’s acceptable!
We affectionately refer to this salad as “cranberry fluff”. I friend made the recipe years ago from here and it’s been a family favorite ever since!
Only SIX simple ingredients!
- Fresh cranberries
- Sugar
- Crushed pineapple
- Mini marshmallows
- Cream cheese
- Whipping cream
Cranberry Salad in 5 steps:
1. Chop cranberries. Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
2. Mix fruit and sugar. Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well.
3. Refrigerate. Cover and refrigerate for an hour or longer. Drain most of the juice.
4. Whip cream and cream cheese. In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks.
5. Combine and refrigerate. Fold the creamy mixture into the salad. Fold in marshmallows. Cover and refrigerate for several hours or overnight.
Tips for Success:
- Stiff peaks. Before folding in the whipped cream, make sure to beat it to very stiff peaks. The cream cheese also helps to stabilize the mixture.
- Refrigerate cranberry salad for several hours (or overnight) before serving to allow it to set up.
Make ahead and storing cranberry salad:
To make ahead: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.
To store: Store cranberry salad covered, in the refrigerator for 2-3 days.
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Cranberry Fluff Salad
Video
Ingredients
- 12 ounce package fresh cranberries
- 1 cup granulated sugar
- 8 ounce can crushed pineapple , undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
Instructions
- Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
- Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
- In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
- Cover and refrigerate for several hours or overnight.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2015. Updated November 2019 with new process photos and improved instructions and tips.
Recipe adapted from Mel’s Kitchen Cafe.
April says
This sounds incredible. Have you tried making it with thawed out cranberries? I already have a large bag of frozen cranberries so I’d love to use those instead of buying fresh if possible. Thanks 🙂
Lauren Allen says
I haven’t but that should be fine as long as you drain them really well :-).
Emily Dimick says
Can I use less sugar and like Watergate salad, can I use a pudding mix?
Lauren Allen says
Sounds like you’re creating your own recipe 🙂 I’m sure it will be great.
Reagan says
Would you be able to substitute and fold in cool whip, instead of whipping cream?
Lauren Allen says
Yes, that will work.
Katie Jones says
I just made it for the first time. Delicious! I can see why it will be better tomorrow’
Linda Cooper says
I make this every year for Thanksgiving. All my family loves it and so easy.