Cranberry Fluff Salad

5 from 7 votes

Cranberry Fluff Salad features fresh cranberries, crushed pineapple, and mini marshmallows tossed in freshly whipped cream. It's the perfect addition to any holiday menu, whether you're just craving a sweet new spin on a classic seasonal flavor or need a sweet treat to serve at the last minute.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 470kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

12 ounce fresh cranberries
1/2 cup sugar
1 cup whipping cream
2 cups mini marshmallows
8 oz crushed pineapple drained

US Customary - Metric

Instructions

Add berries and sugar to a blender. Blend until finely minced and uniform in size.
12 ounce fresh cranberries, 1/2 cup sugar
To a large mixing bowl, add the whipped cream. Using an electric hand mixer, whip just until stiff peaks form. Stir in the minced cranberry mixture until evenly combined.
1 cup whipping cream
Fold in the marshmallows and pineapple, just until evenly incorporated.
2 cups mini marshmallows, 8 oz crushed pineapple
Serve, or chill for up to an hour, and enjoy

Notes

Cranberries can taste very tart to some. If after you've allowed the recipe to rest for 15-20 minutes and it still tastes too tart to you, you can stir in up to another 1/2 cup of sugar.
While you can make this recipe in minutes, for best results I suggest blending the sugar and cranberries together the night before, covering, and refrigerating overnight to allow the mixture to break down and really meld.
Be sure the heavy cream is cold when you're ready to whip it up. Warm, or even room temperature cream, will not whip. Also keep a close eye on the cream as it's thickening so that you don't accidentally over mix and cause it to separate into butter and buttermilk.

Nutrition