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Cranberry Fluff Salad

Cranberry fluff salad combines finely chopped, sweetened cranberries with pineapple, miniature marshmallows, and pecans. Fold in homemade whipped cream for a light, creamy texture, then chill before serving.
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Prep Time 20 minutes
Chilling time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry mixture
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
For the salad
  • 1 can (20 oz) crushed pineapple in juice, drained well
  • 2 cups marshmallows miniature
  • 0.5 cup pecans chopped
For the whipped cream
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 food processor
  • 1 electric mixer

Method
 

Make the cranberry mixture
  1. Pulse the cranberries in a food processor until finely chopped but not puréed.
  2. Transfer the cranberries to a bowl and stir in the granulated sugar.
  3. Cover the cranberry mixture and refrigerate for at least 4 hours or overnight.
  4. Drain the cranberry mixture in a fine-mesh strainer for 10 minutes without pressing it.
Assemble the salad
  1. In a large bowl, combine the drained cranberries, pineapple, marshmallows, and pecans.
Make the whipped cream
  1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until medium-stiff peaks form.
Finish the salad
  1. Gently fold the whipped cream into the cranberry mixture until evenly combined.
  2. Cover and refrigerate for at least 1 hour before serving.

Notes

For the best texture, drain the cranberry mixture without pressing it. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream can lose its texture. For a dairy-free variation, use chilled coconut cream in place of the heavy cream.