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Fluffy Cranberry Salad

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If you’re looking for an easy cranberry salad recipe to get you through the holiday season, look no further. This cranberry fluff salad is a tasty option to serve as a side dish or a dessert.

From Thanksgiving to New Year’s Eve and all the holiday events in between, this cranberry fruit salad is great to serve to guests or to bring to parties you attend.

With only five ingredients, this fluffy salad is something to add to your fresh cranberry recipes collection. Fire up that food processor and get ready to enjoy a sweet and tangy treat!

A clear bowl filled with pink fluffy cranberry salad.

Cranberry Salad Recipe

My sister makes a traditional cranberry salad for Thanksgiving every year. Most of the family eats it along with the turkey. This version is a lot sweeter with the marshmallows and whipped topping, so it’s enjoyed either as a side dish or as a dessert.

With the added sweetness and fluffy texture, I’m going to go ahead and declare this recipe more “picky eater friendly” than our usual cranberry relish. It’s also pink and pretty which makes it look festive on the table!

Cranberries, marshmallows, and other ingredients to make a fluffy salad.

Cranberry Fluff Salad Ingredients

Here’s what you need to make this recipe. The exact amounts are listed in the printable recipe card below.

  • Fresh cranberries
  • Crushed pineapple
  • Sugar
  • Cool Whip
  • Mini marshmallows

Supplies Needed

  • Large mixing bowl
  • Food processor or blender

How to make Cranberry Marshmallow Salad

Chop the fresh cranberries in a food processor or a blender. A blender will typically make them more mushy, so keep this in mind as it will affect the texture.

Cranberries in a food processor.

Add the chopped cranberries, crushed pineapple, and sugar to a bowl.

Pineapple, chopped cranberries, and sugar in a bowl.

Mix together until combined and refrigerate overnight. Do not skip this part.

Cranberry mixture in a bowl.

The next day, add the whipped topping and the mini marshmallows to the chilled cranberry mixture.

Marshmallows, whipped cream, and cranberries in a bowl.

Combine it all together and place it back into the refrigerator.

Whipping a fluffy cranberry salad.

Refrigerate for a few more hours to allow the flavors to combine.

Spoon full of pink whipped cranberry salad.

Serve as a holiday side dish or a dessert.

Bowls of whipped salad topped with cranberries.

Cranberry Fruit Salad Recipe Notes and FAQ

How to make this a cranberry walnut salad.

Feel free to add 2 cups of chopped walnuts or pecans during the third step where you add the Cool Whip and the mini marshmallows.

Clear bowls filled with pink whipped cranberry salad.

How to store the leftovers.

Any cranberry pineapple salad leftovers can be stored in an airtight container in the fridge for up to four days. If it looks a bit settled or has juice on the top, just stir the salad well to fluff it back up before serving.

How to make the salad fluffier.

If your cranberry salad with Cool Whip isn’t as fluffy as you’d like, you can add a little more whipped topping and a little more marshmallows until you get the desired consistency.

Dish with a fluffy pink salad topped with a cranberry.

Why you can’t skip the overnight chilling step.

If you’re tempted to skip the overnight refrigeration step, please do not. Refrigerating the cranberries, pineapples, and sugar overnight helps make the cranberries less tart and the salad taste sweeter, so don’t skip it.

Overhead shot of cranberry salad in a bowl with cranberries on the table.
Yield: 8-10 servings

Cranberry Fluff Salad Recipe

A clear bowl filled with pink fluffy cranberry salad.

A fluffy, sweet, and tangy cranberry salad to serve as a holiday side dish or dessert all season long.

Prep Time 15 minutes
Additional Time 11 hours
Total Time 11 hours 15 minutes

Ingredients

  • 1 package (12 ounce) Fresh Cranberries, chopped
  • 1 (8 ounce) can Crushed Pineapple, undrained
  • 1 cup Sugar
  • 2 (12 oz) tubs Cool Whip
  • 2 cups Mini Marshmallows

Instructions

  1. Chop cranberries in food processor or blender.
  2. Mix cranberries together with pineapple and sugar; refrigerate overnight.
  3. The next day combine cranberry mixture, cool whip, and mini marshmallows.
  4. Refrigerate for a couple of hours to allow flavors to blend.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 132Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 0g

Nutrition facts are an estimate only.

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Pink fluffy cranberry salad in a dish and in a bowl.

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