Cranberry Fluff Salad

This Cranberry Fluff Salad, otherwise known as cream cranberry salad, is a delicious combination of fresh cranberries, red grapes, pineapple, marshmallows, and pecans all tossed together in a creamy whipped topping.

Course Dessert, Side

Cuisine American

Keyword cranberry fluff recipe, cranberry fluff salad, cranberry salad with cool whip, cranberry salad with marshmallows, cranbery fluff

Prep Time 12 30

Total Time 12 30

Servings

Calories 226kcal

Author Kat Jeter & Melinda Machado

Ingredients

12 ounces Fresh cranberries
3/4 cup Sugar
8 ounces Crushed pineapple drained
1 cup Havled Red seedless grapes
1 cup Chopped Pecans
3 cups Marshmallows
8 ounces Cool Whip

Instructions

Add the fresh cranberries to a food processor and pulse until finely chopped. Do not purée them.
Transfer the cranberries to a container and stir in the sugar. Cover and refrigerate overnight, or for at least four hours.
Add the sweetened cranberries, drained crushed pineapple, halved grapes, chopped pecans, and mini marshmallows to a large bowl.
Add the thawed Cool Whip and gently fold everything together until evenly combined.
Cover and refrigerate until ready to serve.
Stir gently before serving and garnish as desired.

Video

Notes

Drain the pineapple very thoroughly to prevent watery cranberry fluff.
Frozen whole cranberries may be used and can be chopped while partially frozen.
Substitute walnuts for pecans or omit the nuts for a nut-free version.
Stabilized whipped cream or dairy-free whipped topping may be used instead of Cool Whip.
Store leftovers covered in the refrigerator and enjoy within two to three days.
Freezing is not recommended because the texture may become watery after thawing.

Nutrition