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.
Francesca P Surowiec says
Can I use fat free 1/2 and 1/2 instead of the heaving whipping cream?
Thank you!
Francesca
Lauren Allen says
No, sorry 1/2 and 1/2 will not whip up like is needed for this recipe.
Krista S says
Loved it! So creamy and a delicious use of cranberries. Thank you!
Penny says
My new favorite cranberry recipe!
Janet Mascia says
DELICIOUS!!!!! Made this for Thanksgiving two years ago, it is now a family tradition. Happy Thanksgiving everyone.
Charlotte K. Galant says
Family tradition for years passed on from an Aunt.
Always for Thanksgiving and once more thru the year.
Naomi Winkel says
We make a salad with 1 tub of whip topping, pistachio pudding,and 1 can of crushed pineapple. Yummy.
Heather says
Love this recipe, it is a family favorite!
Vicky says
Can I use marshmallow cream in place of mini marshmallows?
Lauren Allen says
No, just omit the marshmallows if you don’t have them.
Katie says
Have you ever tried chopped pecans on top?
Lauren Allen says
I’m sure that would be delicious!
Brianna C says
Loved this recipe and so did all of our extended family for our Thanksgiving feast!
Elyse Wilson says
So simple to make, beautiful, festive, and absolutely delicious! The perfect balance is sweet, tart and creamy! Huge hit this year for thanksgiving!