Cranberry Fluff Salad is made with a few simple ingredients, including cranberry sauce, crushed pineapple, and Cool Whip, all mixed together in one bowl. The mini marshmallows soften as it chills, creating a creamy, sweet dish with a pop of tart cranberry flavor.
Easy Cranberry Fluff Salad
This fluffy cranberry salad is one of my favorite make-ahead desserts for the holiday season. Since it’s no-bake, it frees up space in the oven—a big win during holiday cooking. You can make it the night before, and it tastes even better the next day as the flavors blend and the marshmallows soften perfectly. Just be sure to drain the crushed pineapple really well to keep the fluff from getting too runny.
I love how light and fluffy this dessert salad is—it’s the kind of treat you can still enjoy even after a big holiday meal. No matter how stuffed I am, there’s always room for a spoonful (or two).
If cranberry isn’t your thing, check out my Oreo and strawberry fluff recipes!
Ingredients
- Cranberry sauce – Adds a tart and sweet base that brings the perfect holiday flavor.
- Crushed pineapple – Provides sweetness and a bit of texture.
- Miniature marshmallows – Soften as the salad chills, giving it a fluffy, creamy texture.
- Whipped topping – Creates a light, fluffy texture and ties all the ingredients together.
- Pecans (optional) – Adds a bit of crunch and nutty flavor for extra texture.
Making the Cranberry Fluff Recipe
- Toast and chop the nuts – Toast the pecans in a small, dry skillet over medium heat for 4-6 minutes, stirring frequently until lightly browned and fragrant. Let them cool, then chop them into small pieces.
- Mix the cranberry sauce and pineapple – In a large mixing bowl, stir the cranberry sauce and drained crushed pineapple until well combined.
- Add marshmallows and nuts – Add the mini marshmallows and the chopped, toasted pecans to the cranberry mixture and mix until evenly distributed.
- Fold in Cool Whip – Gently fold in the Cool Whip, being careful not to overmix until the salad is light and fluffy.
- Chill the salad – Cover the bowl and refrigerate for at least 2 hours or overnight to let the flavors blend and the marshmallows soften.
- Serve chilled – Serve the cranberry fluff straight from the fridge for the best texture and flavor.
Variations and Substitutions
Walnuts instead of pecans – Swap out pecans for walnuts if you prefer a different nutty flavor.
Omit the nuts – Leave out the nuts entirely for a nut-free version.
Homemade whipped cream – Use homemade whipped cream instead of Cool Whip for a fresher option. Whip 1 1/2 cups of heavy cream with 3-4 tablespoons of powdered sugar and a splash of vanilla until stiff peaks form.
Homemade cranberry sauce – Substitute canned cranberry sauce with 1 ¾ cups of homemade cranberry sauce. This is a great way to use up leftover cranberry sauce!
Skip the pineapple – If you’re not a fan of pineapple, leave it out and double the cranberry sauce for a bolder cranberry flavor.
Add coconut – Mix in 1/2 cup of shredded sweetened coconut for extra sweetness and texture.
Tips for Success
- Toast the nuts – Toasting the nuts enhances their flavor and gives them a crunchier texture. Always toast them whole before chopping to prevent small pieces from burning, as pecans can quickly go from perfectly toasted to burnt. Toasting them whole allows for greater control and more even browning.
- Drain the pineapple well – Excess liquid from the pineapple can make the salad runny. To drain it thoroughly, press the pineapple into a fine-mesh strainer with the back of a spoon to squeeze out as much juice as possible.
- Use a large bowl – This recipe involves a lot of mixing, so start with a large mixing bowl to make combining everything easier.
- Fold gently – When adding the Cool Whip, use a gentle folding motion to keep the salad light and fluffy.
- Chill for best results – Letting the salad chill for at least 2 hours (or overnight) allows the flavors to meld and the marshmallows to soften perfectly.
How to store the fluff
Store leftover truffles in an airtight container in the refrigerator for up to three days.
Do not store the cranberry fluff; the texture will be very watery once thawed.
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Looking for more delicious cranberry recipes?
Check out these easy desserts made with cranberry sauce.
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Cranberry Fluff Salad
Ingredients
- 1 (14 ounces) can whole berry cranberry sauce
- 1 (20 ounces) can crushed pineapple well drained
- 3 cups mini marshmallows
- 1 (8 ounces) tub whipped topping, thawed
- 1 cup pecans optional
Instructions
- Toast the nuts in a small, dry skillet over medium heat for 4-6 minutes, stirring frequently, until they are lightly browned and fragrant. Let them cool, then chop into small pieces.
- In a large mixing bowl, stir together the cranberry sauce and drained crushed pineapple until well combined.
- Add the mini marshmallows and the chopped, toasted nuts to the bowl and mix until evenly distributed.
- Gently fold in the whipped topping until the mixture is light and fluffy, being careful not to overmix.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the marshmallows to soften.
- Serve chilled.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to three days.
- Do not store the cranberry fluff as the texture will be very watery once thawed.
- Ensure the pineapple is well-drained to prevent the salad from becoming runny. Press it into a fine-mesh strainer with the back of a spoon for best results.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.