This cranberry fluff dessert is sweet, tarty, ultra-creamy, and comes together with just six simple ingredients! Garnish it with vibrant whole cranberries and a sprinkle of mini marshmallows for a show-stopping dish.
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Like my Orange Fluff Salad and Cherry Fluff Salad, this cranberry fluff dessert has been a long-standing sweet treat in my house and brings back many fond childhood memories! It’s a special recipe that deserves to be shared with friends and family, especially since it’s so tasty and easy to make!
Seriously, with only six simple ingredients and no technical processes involved, it’s absolutely fail-proof and perfect for making ahead as it’s best enjoyed chilled.
Cranberry Fluff Recipe
If you’ve been following me for a while you’ll know that I love creative fruit-infused sweet treats like Snickers Salad, Waldorf Salad, and Jello Pretzel Salad, to name a few! This Cranberry fluff recipe is right up there on the list and takes minimal time to assemble with almost no effort!
Simply add all of the ingredients into a bowl, combine, and chill – that’s it! The canned cranberry sauce adds delicious sweet and tart notes to this dessert as well as a beautiful pink hue. Meanwhile, the crushed pineapple, mini marshmallows, and Cool Whip add contrasting textures, creaminess, and sweetness that will have you coming back for more!
Ingredients for Cranberry Fluff
See recipe card below this post for ingredient quantities and full instructions.
- Canned cranberry sauce – Choose a variety that contains whole berries.
- Canned crushed pineapple – Drained and discarded. Whole canned pineapple will also work, but you’ll need to cut the pineapple into smaller pieces.
- Cool Whip – A store-brand whipped topping can also be used.
- Vanilla extract
- Mini marshmallows – If needed, you can also cut large marshmallows into small pieces to use in this fluff salad.
- Use frozen and thawed Cool Whip or whipped topping in this recipe if you need to serve this dessert immediately after assembling and don’t have the time to chill it in the fridge.
- Don’t enjoy cranberries? No problem! Easily adapt the flavor of this fluff dessert by using a different fruit base, such as mandarin oranges for Orange Fluff Salad or cherry pie filling or Cherry Fluff Salad.
- Add some crunchy texture to this cranberry fluff salad by including slivered almonds or pistachios.
How to Make Cranberry Fluff
- Combine the ingredients: Start by combining the cranberry sauce with pineapple in a bowl. Then, add the Cool Whip, vanilla extract, salt, and mini marshmallows.
- Chill: Cover the bowl, and chill the mixture in the fridge for a minimum of 2 hours.
- Serve: Scoop out individual portions into dessert bowls to enjoy chilled!
While the canned pineapple juice is not required for this dessert, you can store it in the fridge to use in smoothies! I like to drain the pineapple juice through a sieve and allow it to sit for about 10 minutes to get all the excess juice out!
How to Store Cranberry Fluff
Store leftover cranberry fluff dessert in a bowl covered with plastic wrap or in an airtight container. It’s important to cover this dessert to prevent it from absorbing other odors or flavors from the fridge.
This cranberry fluff salad will last for 4-5 days in the fridge. Just be sure to give it a good stir before serving as the ingredients tend to separate!
Scoop this cranberry fluff dessert chilled from the fridge into dessert bowls or fancy ice cream bowls, and garnish with whole cranberries and extra mini marshmallows.
This cranberry fluff can also be enjoyed alongside some plain sweet crackers or white chocolate wafers as a mouth-watering dessert dip!
Excess moisture in this dessert will turn it soft and soggy. It’s important to drain as much of the pineapple juice from the canned crushed pineapple as possible before combining it with the rest of the ingredients.
Absolutely! Cranberry fluff can be stored in an airtight container in the freezer for up to 3 months. It tastes similar to ice cream this way and can be enjoyed as a frozen treat!
I don’t recommend it! Fresh cranberries won’t have a sweet sauce to flavor the rest of the ingredients and will create a more tart flavor.
You could, but be prepared for a very sweet dessert! The Cool Whip, crushed pineapple, and cranberry sauce already add plenty of sweetness to this fluff salad without being overpowering.
- Large mixing bowl
- Rubber spatula
- Measuring cup
- measuring spoons
- 14 ounces can cranberry sauce with whole berries
- 20 ounces can crushed pineapple juice drained and discarded
- 8 ounces Cool Whip
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 3 cups mini marshmallows
- Add the cranberry sauce and crushed pineapple to a large mixing bowl and stir together.14 ounces can cranberry sauce, 20 ounces can crushed pineapple
- Add the Cool Whip to the bowl and fold it into the fruit mix.8 ounces Cool Whip
- Stir in the vanilla extract and salt.1 Tablespoon vanilla extract, ½ teaspoon salt
- Fold in the mini marshmallows.3 cups mini marshmallows
- Cover the bowl with plastic wrap and chill for at least two hours or longer. Uncover, scoop and serve chilled when ready to enjoy!
- Add 1 cup chopped pecans for a crunchy cranberry fluff salad.
- Garnish with a few fresh cranberries and mini marshmallows if desired.