Cranberry Fluff Salad

5 from 1 vote

Cranberry Fluff Salad

This fluff and delightful side salad is a sweet treat that pairs perfectly with hearty meals, especially holiday meals. Cranberry Fluff Salad is light and airy and served chilled. Made with fresh or frozen cranberry, and crushed pineapple, and held together in fluffy cream cheese and whipped cream mixture.

Prep Time35

Chill Time3

Total Time3 35

Course: Salad, Side Dish

Cuisine: American

Servings: Servings

Calories: 289kcal

Author: Aimee Mars

Ingredients

12 ounces Fresh Cranberries frozen will also work
8 ounces Crushed Pineapple
4 ounces Cream Cheese
3/4 cup Sugar
2 cups Heavy Cream
10 ounces Mini Marshmallows

Instructions

Place the cranberries into a food process (if using frozen cranberries, allow them to thaw slightly) and pulse them until they chopped into small pieces, but not pureed. You want a very grainy texture.
Set a large mesh sieve over a large bowl and add the chopped cranberries to the sieve as well as the crushed pineapple. Allow the juice to drain for about 15 minutes then discard the excess juice.
In a medium bowl beat the cream cheese and sugar until smooth.
Pour the heavy cream into the cream cheese mixture and beat until stiff peaks form. Gently fold into the cranberry and pineapple mixture.
Add the marshmallows to the salad and fold them in.
Cover and place in the fridge to chill for 3 hours or up to overnight.

Notes

Can’t find cranberries? You can use fresh or frozen cranberries but if you can’t find either you can also use whole berry cranberry sauce too.
To get the fluffiest salad use a spatula to fold all the ingredients together. This keeps the Cool Whip from falling flat when you mix it.
Just before you plan on serving this cranberry fluff salad, give it a good stir to toss the ingredients together. Some liquid at the bottom after it firms is okay (this happens when the fresh strawberries are mixed in). Just stir it back together.
Don’t make this recipe too far in advance though. The day before you plan on serving it is best.
Try adding some shredded coconut for added sweetness.

Storage Information

This salad is best made in advance and it's also great for leftovers, however, it doesn't work well to freeze it.

Leftovers: Place any leftovers in an air-tight container and store them in the fridge for up to 5 days. Before serving it again give the salad a good stir.

Nutrition