Our Cranberry Fluff Salad recipe is made with fresh cranberries, sweetened with crushed pineapple and loaded with fluffy marshmallows. It's a holiday tradition everyone looks forward to.
This may be my favorite side for Thanksgiving, it's right up there with Thanksgiving Stuffing, Homemade Rolls, my favorite Turkey, and easy Lemon Cream Pie!
Cranberry Fluff is the unsophisticated salad adults love as much as kids.
Cranberry Fluff is the unsophisticated salad adults love as much as kids.It's such an old-fashioned mid-western tradition to serve fluffy dessert “salads” like this at parties, but it's a holiday tradition I secretly love (it wouldn't be Easter without our Ambrosia or Frog eye salad!). We've been making this one for decades, but after trying Mel's version a few years ago, with a little cream cheese added for stability, that's now our go-to method. It's a bright spot on the table with all of our other favorite side dishes.
Only 6 Ingredients Needed:
How to make Cranberry Fluff Salad:
Combine: Blend cranberries in a food processor until chopped, but not mushy. Pour into a large bowl, add sugar and pineapple and mix well. Cover and refrigerate for at least an hour, then drain some (not all) of the juice.
Add Cream: Beat the cream cheese until smooth then pour in the heavy cream and whip until stiff peaks form. Fold into the cranberry salad. Stir in marshmallows. Cover cranberry fluff salad and refrigerate for several hours or overnight.
More Side Dishes to Try:
- Ambrosia Salad
- Chicken Pasta Salad
- Jello Fruit Salad
- Corn Casserole
- Poutine
- 7-Layer Dip
- Buttermilk Cornbread
- Baked Potato Salad
- Cheesy Breadsticks
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Recipe
Cranberry Fluff Salad
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
- Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.
- Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.
- Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form
- Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.
- Chill in the refrigerate for 3-4 hours (or overnight), before serving.
Notes
Nutrition
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I originally shared this recipe November 2015. Updated November 2019 and November 2024.
Recipe from my Grandma, with cream cheese idea adapted from Mel's Kitchen Cafe.
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This was SO GOOD and SO easy! Everyone LOVED it. Will be a new staple for sure!
So simple to make, beautiful, festive, and absolutely delicious! The perfect balance is sweet, tart and creamy! Huge hit this year for thanksgiving!
Loved this recipe and so did all of our extended family for our Thanksgiving feast!
Have you ever tried chopped pecans on top?
I’m sure that would be delicious!
Can I use marshmallow cream in place of mini marshmallows?
No, just omit the marshmallows if you don’t have them.
Love this recipe, it is a family favorite!
We make a salad with 1 tub of whip topping, pistachio pudding,and 1 can of crushed pineapple. Yummy.
Family tradition for years passed on from an Aunt.
Always for Thanksgiving and once more thru the year.
DELICIOUS!!!!! Made this for Thanksgiving two years ago, it is now a family tradition. Happy Thanksgiving everyone.
My new favorite cranberry recipe!
Can I use fat free 1/2 and 1/2 instead of the heaving whipping cream?
Thank you!
Francesca
No, sorry 1/2 and 1/2 will not whip up like is needed for this recipe.
Loved it! So creamy and a delicious use of cranberries. Thank you!