Cranberry Fluff

Cranberry Fluff recipe is a creamy salad with cranberries, pecans, crushed pineapple, mini marshmallows and cream. The perfect side dish or dessert at Thanksgiving or Christmas.

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CRANBERRY FLUFF SALAD

This is one of those nostalgic recipes that your grandma made and is always at the holiday table. I tried four different versions of this starting with a twist on this Watergate Salad.

I also tried a version with Cool Whip. I’m not a fan of whipped topping by the way. It tastes synthetic to me.

Spoiler alert. Neither version won. This version had the creamiest texture with tart cranberries balanced with a sweet cream sauce.

INGREDIENTS

• FRESH CRANBERRIES – Don’t use canned or frozen cranberries. Fresh is best here I promise.
• SUGAR – Cranberries are very tart so sugar is necessary.
• CRUSHED PINEAPPLE
• CREAM CHEESE
• HEAVY WHIPPING CREAM – The base of this creamy salad.
• MINI MARSHMALLOWS
• PECANS – Stir in nuts at the end for a nice crunch.

HOW TO MAKE CRANBERRY FLUFF

1. In the bowl of food processor, pulse the cranberries and sugar. Pour the mixture into a medium bowl and add the well drained pineapple. Cover and refrigerate for 1 hour up to overnight.
2. In a large bowl, beat the cream cheese until light and fluffy. Add the cream and whip until soft peaks form.
3. Drain off the liquid from the cranberry mixture as well as you can and fold into the cream mixture. Next, fold in the marshmallows and pecans if using. Refrigerate until ready to serve. Mixture will firm as it chills. This can be made one day ahead of time.

OTHER THANKSGIVING RECIPES:

• Classic Stuffing Recipe
• Green Bean Casserole
• Twice Baked Potatoes
• Heavenly Green Beans
• Scalloped Potatoes
• Corn Souffle
• Ruth’s Chris Sweet Potatoes
• Lion House Rolls
• Slow Cooker Mashed Potatoes
• Homemade Cranberry Sauce
• ALL MY PIE RECIPES

Cranberry Fluff

3.95 from 20 votes

Cranberry Fluff is a creamy salad with cranberries, pecans, crushed pineapple, mini marshmallows and cream. The perfect side or dessert at Thanksgiving or Christmas. 

Print Pin Rate

Prep Time: 20 minutes mins

chilling: 1 hour hr

Servings: 8 servings

Ingredients

• 2 cups fresh cranberries
• 1 cup sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese, softened
• 2 cups heavy cream
• 2 cups mini marshmallows
• 1/2 cup chopped pecans, (optional)

Equipment

food processor

Instructions

 

• In the bowl of food processor, pulse the cranberries and sugar. Pour the mixture into a medium bowl and add the well drained pineapple. Cover and refrigerate for 1 hour up to overnight.
• In a large bowl, beat the cream cheese until light and fluffy. Add the cream and whip until soft peaks form.
• Drain off the liquid from the cranberry mixture as well as you can and fold into the cream mixture. Next, fold in the marshmallows and pecans if using. Refrigerate until ready to serve. Mixture will firm as it chills. This can be made one day ahead of time.

Cuisine: American

Course: All Desserts, All Recipes, Desserts

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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