Classic Cranberry Fluff Salad Recipe
Make this easy, no-bake Cranberry Fluff Salad for your next holiday gathering. It combines tart cranberries, sweet pineapple, and crunchy pecans for a refreshing side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 2 hr 15 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can crushed pineapple, drained
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup miniature marshmallows
- 1 cup chopped pecans or walnuts
- 1 cup heavy cream, whipped
- 1 cup whipped topping, thawed
Instructions
- Drain the crushed pineapple well. You need to remove as much liquid as possible.
- In a large bowl, combine the drained pineapple, whole berry cranberry sauce, miniature marshmallows, and chopped nuts. Mix these ingredients gently.
- In a separate bowl, combine the whipped heavy cream and the thawed whipped topping. Fold them together until just combined.
- Carefully fold the whipped cream mixture into the cranberry and pineapple mixture until everything is evenly incorporated. Do not overmix.
- Cover the bowl and chill the Cranberry Fluff Salad in the refrigerator for at least two hours before serving. This allows the flavors to meld and the salad to set.
- Serve cold as a festive side dish or light dessert.
Notes
- For an extra festive look, reserve a few chopped pecans for sprinkling on top just before serving.
- If you prefer a slightly firmer texture, you can substitute half of the whipped topping with cream cheese softened to room temperature.
- This recipe is a great potluck side dish because it travels well when kept chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 35
- Sodium: 35
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 20