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Cranberry Fluff Salad

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.

A bowl of creamy cranberry fluff salad topped with marshmallows, pecans, and sliced cranberries.

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!

A glass bowl filled with a pink, fluffy cranberry salad dessert topped with marshmallows, pecans, and cranberries. The dessert has a creamy texture with visible fruit pieces. A similar dish and ingredients are blurred in the background.

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.
Five bowls containing different ingredients are arranged on a light surface. The bowls hold crushed pineapple, cranberry sauce, whipped topping, pecans, and mini marshmallows, each labeled with text.

Making the Cranberry Fluff Recipe

  1. 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.
A saucepan with whole pecans on the left and a wooden cutting board with chopped pecans on the right, all placed on a light textured surface.
  1. Mix the cranberry sauce and pineapple – In a large mixing bowl, stir the cranberry sauce and drained crushed pineapple until well combined.
  2. Add marshmallows and nuts – Add the mini marshmallows and the chopped, toasted pecans to the cranberry mixture and mix until evenly distributed.
  3. Fold in Cool Whip – Gently fold in the Cool Whip, being careful not to overmix until the salad is light and fluffy.
Four overhead images of a bowl: 1) pineapple and cranberry sauce mix, 2) chopped nuts and mini marshmallows, 3) combined mix of all ingredients, 4) topped with whipped topping. All bowls are on a light background.
  1. Chill the salad – Cover the bowl and refrigerate for at least 2 hours or overnight to let the flavors blend and the marshmallows soften.
  2. Serve chilled – Serve the cranberry fluff straight from the fridge for the best texture and flavor.
A white ceramic bowl filled with a creamy, textured mixture of fruit salad. The salad appears to contain small pieces of fruit and marshmallows, creating a pinkish hue against the light background.

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.

A white dish filled with cranberry fluff salad showcases a pink creamy mixture adorned with fresh cranberries, mini marshmallows, and pecan pieces. Nearby, whole cranberries accompany the scene alongside a couple of golden spoons on a rustic wooden surface.

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.
A spoonful of creamy cranberry fluff salad, featuring whipped topping, cranberries, and mini marshmallows.

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. 

A bowl of fluffy pink salad topped with halved cranberries, mini marshmallows, and pecans. Surrounded by small bowls of whole cranberries, marshmallows, and pecans. Two gold spoons are placed nearby on a marble surface.

Looking for more delicious cranberry recipes?

Check out these easy desserts made with cranberry sauce.

Did you love this delicious cranberry fluff salad? Let me know what you think in the comments below.

A glass dessert dish filled with a cranberry fluff salad, topped with cranberries and mini marshmallows. There are bowls of marshmallows and chopped nuts in the background, along with two gold spoons on the table.

Cranberry Fluff Salad

Author: Mandy
Cranberry Fluff Salad is a light and creamy no-bake dessert that combines tart cranberry sauce, sweet pineapple, and fluffy marshmallows. It’s easy to make with just a few ingredients and gets even better as it sits, making it the perfect make-ahead dessert for any holiday gathering.
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 220 kcal

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

Calories: 220kcalCarbohydrates: 36gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 0.4mgSodium: 26mgPotassium: 121mgFiber: 2gSugar: 29gVitamin A: 56IUVitamin C: 5mgCalcium: 28mgIron: 1mg

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.

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EsmeSalon

Friday 6th of December 2024

Lovely fluff, bookmarked it to use later Saw your post at The Country Cook. My entries are Pink French Macarons and Christmas Plum Pudding (Stovetop steamed method) Hope you will join SSPS https://esmesalon.com/tag/seniorsalonpitstop/

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