Cranberry Fluff Salad
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Cranberry fluff salad is a delicious no bake dessert made with cranberry sauce, cream cheese, cool whip, pineapple, coconut, and marshmallows. The billowy, creamy dessert salad is the perfect balance of sweet and tart— and heartwarmingly retro, too!
I love all kinds of fluff salads, including but not limited to blueberry fluff salad, orange fluff, and strawberry fluff salad.
However, when it comes to fall and whipping up dessert salads for Thanksgiving, this cranberry fluff salad is my go-to! It’s also great for Christmas and really any Fall or Winter occasion.
Fluff salad is one of those recipes you really can’t fumble. It’s easy to make, and everyone loves it because it’s a classic that’s been around for ages. And let’s be honest, there’s nothing remotely salad about it!
It’s a no-bake dessert that is creamy and sweet and can be mixed with extra goodies for texture. As with any no-bake recipe, it doesn’t take up any room on the stove or in the oven, so it’s a fuss-free way to add something extra to your menu.
Why you’ll love this recipe
- Easy, 10 minute prep.
- Make up to 24 hours ahead of time.
- Can be served as a side dish or a dessert.
- Just look at that beautiful pink color with contrasting textures!
- A fun new way to use cranberry sauce.
- The perfect recipe for holiday potlucks.
Ingredients for Cranberry Marshmallow Fluff Salad
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cream cheese – Bring it out to room temperature early enough that it’s soft enough to be whipped. About 40 minutes or so before should do it.
- Cool Whip – A tub of Cool Whip comes frozen from the grocery store. Make sure it’s thawed completely before using it. Or use homemade stabilized whip cream if you prefer.
- Cranberry sauce – Use whole berry cranberry sauce. That way you get pops of juicy whole cranberries throughout.
- Crushed pineapple – Drained crushed pineapple adds a sweetness and a pineapple flavor that goes so great with the tartness of cranberries.
- Mini marshmallows – You can customize a lot of ingredients in a fluff salad, but the marshmallows aren’t one of them. The fluffy marshmallows five the salad it’s pillow-like texture.
- Coconut flakes – I like to toast my sweetened coconut flakes in a skillet or on a baking sheet until lightly golden for extra flavor. However, toasting is entirely optional.
- Chopped pecans – For a bit of crunch. Can be left out if you want to make it nut-free.
How to Make Cranberry Fluff Salad Using Canned Cranberries
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
- Turn the mixer to low, and mix in the thawed Cool Whip until just combined.
- Use a wooden spoon or spatula to stir the cranberry sauce, pineapple, and coconut into the cream cheese and whipped topping mixture.
- Finally, fold the mini marshmallows and pecans into the cranberry mixture. Then, cover and chill in the fridge for at least 30 minutes before serving.
Pro Tip:
Make this cranberry fluff recipe ahead of time and refrigerate it overnight. Less work the day of the party, and it tastes even better!
Storage
Keep stored in an airtight container in the fridge for up to 3 days.
Recipe Tips
- As mentioned above, cranberry fluff salad tastes best when it’s had a chance to sit and chill in the refrigerator overnight so go ahead and make it the day before you plan on serving.
- Feel free to garnish with more pecans and marshmallows. You can even pop a few fresh cranberries on top. Use thawed from frozen cranberries, if you have them.
- You can double the recipe and use an extra large bowl for serving.
Serving Suggestions
This cranberry salad is a must-have at your Thanksgiving or Christmas dinner party. Serve it as a side dish along with your turkey breast, crockpot glazed carrots, and party potatoes or save it for dessert. Either way, it is sure to be a huge hit!
While we’re on the fluff train, this pumpkin fluff dip makes a great holiday dessert as well!
More Holiday Pot Luck Recipes
- Jiffy Cornbread Casserole
- Crockpot Sweet Potato Casserole
- Cracker Barrel Fried Apples
- Potato Rolls
- Watergate Salad
- Green Bean Casserole
Cranberry Fluff
Ingredients
- 8 ounces cream cheese softened
- 8 ounces Cool Whip thawed
- 14 ounces whole berry cranberry sauce
- 20 ounces crushed pineapple drained
- 2 ½ cups mini marshmallows
- ½ cup sweetened coconut flakes optionally toasted
- ½ cup chopped pecans
Instructions
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
- With the mixer on low, mix the Cool Whip into the cream cheese until just combined.
- Stir in the cranberry sauce, crushed pineapple, and shredded coconut into the cream cheese mixture.
- Fold in the mini marshmallows and pecans.
- Chill the fruit salad in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
I like to allow it to chill overnight before serving. The flavor gets better as it sits.
Nutrition
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