Easy Cranberry Fluff

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4 hours 10 minutes

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This easy Cranberry Fluff is a fun and festive dessert salad that makes the perfect addition to your holiday spread. Made with a tasty combination of cranberries, marshmallows, Cool Whip, and more, this sweet and creamy treat is always a hit!

A bowl of pink fluffy cranberry salad topped with fresh cranberries and garnished with rosemary, placed on a wooden board.
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Cranberry Fluff Salad

Cranberry recipes are always a hit during the holidays, and this cranberry fluff has become one of our new family favorites. A light and creamy dessert salad recipe, it combines the tartness of cranberries with the sweetness of pineapple, marshmallows and whipped cream in the most delicious way.

Fresh and fruity, this fluff salad adds a colorful touch to your Thanksgiving or Christmas table. The best part? It’s super easy to make ahead, giving you one less thing to worry about on the day of your gathering.

If you enjoy this Cranberry Fluff, you’ll want to check out my other fluff recipes. You can never to wrong with this decadent Oreo Fluff, refreshing Pineapple Fluff or this creamy Banana Pudding Fluff!

A bowl of pink cranberry salad topped with three cherries, surrounded by fresh cranberries, evergreen sprigs, and a dish of chopped pecans on a rustic wooden surface.

Why We Love This Recipe

  • Fun and festive: With vibrant red berries, this cranberry salad adds a pop of color to your holiday table.
  • Delicious flavors: The mix of tart cranberries, sweet pineapple, and marshmallows creates a tasty dessert everyone loves.
  • Make ahead: You can make this salad ahead of time, then cover and refrigerate, so it’s ready when you are.
  • Versatile: Thought it’s sweet, like a dessert, you can serve it as a Thanksgiving side dish in place of traditional cranberry sauce.

Ingredients

Ingredients for a cranberry fluff dessert: powdered sugar, cream cheese, crushed pineapple, chopped pecans, mini marshmallows, cranberries, and Cool Whip, each in a bowl.
  • Fresh cranberries (or from frozen, thawed)
  • Crushed pineapple
  • Powdered sugar
  • Cream cheese, softened at room temperature
  • Cool Whip, thawed
  • Mini marshmallows
  • Chopped pecans or nut of choice
  • Mint leaves or rosemary, for garnish
  • Optional toppings: Cranberries, pecans, mini marshmallows, whipped topping

How to Make This Cranberry Fluff

Step 1. Place the cranberries in a food processor and pulse them into smaller pieces. You can leave a few big chunks…you don’t want them pulverized.

Overhead view of crushed cranberries in a food processor on a white background.
Chopped cranberries in a food processor.

Step 2. Drain the pineapple and blot with a paper towel. Combine the cranberries, pineapple and powdered sugar, mixing well.

A glass bowl containing a mixture of cranberries, pineapple and powdered sugar
A glass bowl filled with q chopped cranberry mixture on a white surface.

Step 3. In a large bowl, beat the cream cheese until smooth and creamy. Scrape the sides of the bowl and beat again, just to be sure there are no chunks.

Step 4. Add the whipped topping and gently fold together.

A glass bowl containing whipped cream cheese on a light surface.
A glass bowl containing whipped cream cheese and whipped cream

Step 5. Pour the cranberry mixture into the bowl with the Cool Whip mixture.

Step 6. Add mini marshmallows and chopped pecans and mix well.

A bowl with ingredients for cranberry fluff
A clear bowl filled with cranberry fluff on a light gray surface.

Step 7. Refrigerate for at least 4 hours for the best results. This gives the flavors time to meld together and taste even more amazing.

Step 8. Top with cranberries and a sprig of rosemary and enjoy!

A bowl of cranberry salad with a cranberry garnish on top, surrounded by rosemary sprigs and additional ingredients on a wooden board.

How to Store Cranberry Fluff

To store leftover fluff salad, place it in an airtight container in the refrigerator. It can be kept for up to three days. If you notice any separation after it sits, simply give it a gentle stir before serving.

I don’t recommend freezing this, just because the texture may change once thawed.  

Top Tips

  • Be sure to soften the cream cheese first. Otherwise you could end up with lumps, when you really want it to be more of a fluffy texture.
  • Be gentle when folding in the fruit. You don’t want to overmix because you could squeeze out too much juice, making the salad runny.  
  • Give it plenty of time to chill before serving. It helps the flavors meld together and makes it easier to serve as well.
  • We usually serve this salad family style in a large bowl. But, it’s also great to serve in individual parfait cups or even some mini shot glasses…what’s more fun than mini desserts, right?
A bowl of pink cranberry salad with whipped cream, topped with three cranberries and chopped nuts, with a spoon in it. Fresh rosemary is in the background.

Variations and Add-ins

  • Fruit mix-Ins: Make different versions by swapping or adding other fruits. Blueberries, sliced strawberries or mandarin oranges always work well.
  • Nuts: Try walnuts, almonds, or pistachios in place of pecans.
  • Flavored cream cheese: Add extra flavor by using a flavored cream cheese, like vanilla or strawberry.
  • Coconut: Shredded coconut also makes a tasty addition.
  • Granola: Instead of the other toppings, sprinkle granola on top for added crunch and texture.

Cranberry Fluff Recipe FAQs

Can I make cranberry fluff with frozen cranberries?

Sure! Just thaw them first and allow them to drain well before adding them to the food processor.

Can I make cranberry fluff with cranberry sauce?

Yes, whole berry cranberry sauce can work in this recipe. It will add tartness and flavor, but may have a bit of a thinner texture. Just use a bit less than the amount of fresh or frozen cranberries.

Can I make this recipe with less sugar?

If you want to cut back on the sugar, you can use a powdered sugar substitute (like monk fruit), sugar free Cool Whip and crushed pineapple stored in its own juices instead of syrup. It’s a great way to satisfy a sweet tooth if you’re watching your sweets.

A spoonful of pink dessert salad with marshmallows and nuts, in front of a serving bowl and garnished plate.

More No Bake Dessert Recipes

If you loved this delicious recipe, you’ll want to check these out too:

A white bowl filled with pink cranberry salad topped with three whole cranberries and chopped nuts. A spoon rests in the bowl.
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Cranberry Fluff


Course Desserts & Sweets, Side Dishes
Cuisine American
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
This Easy Cranberry Fluff, with a flavorful combination of cranberries, marshmallows, whipped cream and more, is a fun and festive addition to your holiday spread.

Ingredients
 

  • 16 ounces fresh cranberries or frozen, thawed
  • 16 ounces crushed pineapple drained well
  • 1/2 cup powdered sugar
  • 8 ounce block cream cheese softened at room temperature
  • 16 ounces Cool Whip thawed
  • 3 cups mini marshmallows
  • 1/2 cup chopped pecans or nut of choice

Optional toppings:

  • Cranberries
  • Pecans
  • Mini marshmallows
  • Whipped topping
  • Mint leaves or rosemary for garnish

Instructions

  • Add the cranberries to the bowl of your food processor and pulse them into smaller pieces. You can leave a few big chunks…you don’t want them pulverized.
    16 ounces fresh cranberries
  • Drain the pineapple and blot with a paper towel. Combine the cranberries, pineapple and powdered sugar, mixing well.
    16 ounces crushed pineapple, 1/2 cup powdered sugar
  • In a large bowl, beat the cream cheese until smooth and creamy. Scrape the sides of the bowl and beat again, just to be sure there are no chunks.
    8 ounce block cream cheese
  • Add the whipped topping and gently fold together.
    16 ounces Cool Whip
  • Pour the cranberry mixture into the bowl with the cream cheese.
  • Add the mini marshmallows and chopped pecans and mix well.
    3 cups mini marshmallows, 1/2 cup chopped pecans or nut of choice
  • Refrigerate for at least 4 hours for the best results. This gives the flavors time to meld together and taste even more amazing.
  • Top with cranberries and a sprig of rosemary and enjoy!

Notes

Be sure to soften your cream cheese first, so that your dessert doesn’t turn out lumpy.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 56g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 257mg | Potassium: 285mg | Fiber: 4g | Sugar: 40g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 180mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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