This cranberry fluff is the perfect blend of sweet and tart! Whole cranberry sauce, pineapple, crunchy pecans and marshmallows combine with fresh real whipped cream to create a delicious side dish that everyone loves!
I don’t know about you but I love all things cranberry! Whether it is part of our Thanksgiving meal or any time throughout the fall and winter seasons I love seeing fresh cranberries in the grocery store and tasty cranberry dishes showing up in my favorite magazines and social media feeds!
This delicious cranberry fluff salad recipe is the perfect addition to your holiday table! This family favorite will become a staple for your thanksgiving dinner, Christmas dinner, or any gathering throughout the holiday season (and the rest of the year!)
This easy cranberry fluff salad is a little different from some other fluff recipes because I’ve swapped the whipped topping for fresh homemade whipped cream. It gives this creamy cranberry salad a richer taste that has less sugar so it isn’t overly sweet!
Can I use homemade cranberry sauce?
Absolutely! This easy cranberry side dish comes together quickly with a can of cranberry sauce. However if you prefer to use your favorite recipe you totally can. My vanilla bourbon cranberry sauce recipe would be super tasty! You’ll want it to be made with whole cranberries, not jellied, and you’ll need 1 3/4 cups.
Can I use crushed pineapple?
Yes! I like pineapple tidbits because they are the perfect bite size but if you prefer your pineapple in smaller pieces you can use crushed pineapple. If you prefer your pineapple larger you can also use pineapple chunks! There is no wrong way to add sweet pineapple to this tasty dish.
Don’t worry if there seems to be a lot of liquid-
When you first mix up this dessert salad it can seem a bit watery even after you’ve drained your pineapple. Don’t panic! The marshmallows absorb a lot of liquid while the fluff refrigerates so the end result won’t be watery!
Use different nuts- If you’re not a fan of pecans you can swap them out for walnuts or almonds. You can finely chop nuts or roughly chop them if you want them to add more crunch. Or you can omit them completely and you’ll still have a great dish!
Add different fruits– You can add a bit of variety to this fluffy fruit salad by mixing in additional fruits. Small pieces of green apple add a tart crunch, mandarin oranges add a delicious flavor! You can also add green or red grapes! If you’re adding additional fruit I recommend using about 1/2 of a cup.
Here’s what you’ll need for this cranberry fluff recipe
1 Can Whole Berry Cranberry Sauce
1 Cup Chopped Pecans
1 Package Mini Marshmallows
20 oz Can Pineapple Tidbits – drained
2 Cups Heavy Whipping Cream
4 oz Cream Cheese – softened
1/2 Cup Dried Cranberries
Here’s how to make this cranberry fluff recipe
In a large bowl mix together the cranberry sauce and pineapple tidbits.
In a separate large mixing bowl with an electric mixer mix cream cheese until it is light and fluffy.
Add in heavy cream and beat on low to blend with the cream cheese, gradually increase the speed as the cream thickens until your are whipping it on high. Mix until stiff peaks form.
Add in chopped pecans, dried cranberries, and marshmallows to the pineapple mixture and mix until everything is well blended.
Fold the whipped cream cheese mixture into the cranberry mixture until everything is evenly coated.
Cover and place in the refrigerator for at least 3-4 hours.
Serve cold and enjoy!
Store any leftovers in an airtight container in the fridge.
- 1 Can Whole Berry Cranberry Sauce
- 1 Cup Chopped Pecans
- 1 Package Mini Marshmallows
- 20 oz Can Pineapple Tidbits - drained
- 2 Cups Heavy Whipping Cream
- 4 oz Cream Cheese - softened
- 1/2 Cup Dried Cranberries
- In a large bowl mix together the cranberry sauce and pineapple tidbits.
- Add in chopped pecans, dried cranberries, and marshmallows and mix until everything is well blended.
- In a separate large mixing bowl with an electric mixer mix cream cheese until it is light and fluffy.
- Add in heavy cream and beat on low to blend with the cream cheese, gradually increase the speed as the cream thickens until your are whipping it on high. Mix until stiff peaks form.
- Fold the whipped cream cheese mixture into the cranberry mixture until everything is evenly coated.
- Cover and place in the refrigerator for at least 3-4 hours.
- Serve cold and enjoy!
- Store any leftovers in an airtight container in the fridge.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 82mgSodium: 64mgCarbohydrates: 37gFiber: 3gSugar: 29gProtein: 5g