Description
A light, creamy, and sweet cranberry fluff salad made with tart cranberries, fluffy marshmallows, and crunchy pecans. This no-bake dish is the perfect side or dessert for Thanksgiving, Christmas, or any festive gathering!
Ingredients
Units
Scale
- 2 cups fresh cranberries, finely chopped
- 1/2 cup granulated sugar
- 2 cups mini marshmallows
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
-
Prepare the Cranberries:
- In a bowl, mix the chopped cranberries with granulated sugar.
- Let sit for 30 minutes to allow the cranberries to soften and release their juices.
-
Combine the Ingredients:
- Stir in the mini marshmallows and drained crushed pineapple.
-
Make the Whipped Cream:
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Assemble the Fluff Salad:
- Gently fold the whipped cream into the cranberry mixture until well combined.
-
Chill & Serve:
- Cover and chill for at least 2 hours before serving.
- Garnish with chopped pecans for extra crunch.
Notes
- Make-Ahead: This salad can be made a day in advance—the flavors meld even better overnight!
- Nut-Free Option: Omit the pecans or replace them with toasted coconut for a different texture.
- Extra Creamy: Add ½ cup sour cream or Greek yogurt for a tangy twist.
- Prep Time: 15 minutes
- chill time: 2 hours
- Cook Time: Dessert, Side Dish
- Category: Dessert, Side Dish
- Method: No-Bake
- Cuisine: American
