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Cranberry Fluff Salad with Marshmallows and Pineapple

Cranberry fluff salad combines finely chopped cranberries with pineapple, mini marshmallows, and whipped topping for a cool, creamy side with a bright tart-sweet flavor. Chill it ahead so the flavors meld and the fluffy texture sets before serving.
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Prep Time 15 minutes
Chilling 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry mixture
  • 1 bag (12 oz) cranberries fresh
  • 1 cup granulated sugar
  • 1 can (20 oz) crushed pineapple well drained
  • 2 cups mini marshmallows
For the salad
  • 1 tub (8 oz) whipped topping frozen, thawed

Equipment

  • 1 7-cup or larger food processor

Method
 

Prepare the cranberry mixture
  1. Pulse the fresh cranberries in a 7-cup or larger food processor until finely chopped but not pureed.
  2. Transfer the cranberries to a 4-quart bowl.
  3. Stir in the granulated sugar.
  4. Cover the bowl.
  5. Refrigerate for at least 4 hours or overnight.
Fold and chill
  1. Fold the well-drained crushed pineapple and mini marshmallows into the cranberry mixture.
  2. Gently fold in the thawed whipped topping until evenly combined.
  3. Cover the salad.
  4. Refrigerate for at least 2 hours before serving.

Notes

Drain the pineapple well to keep the salad fluffy rather than watery. Store covered in the refrigerator for 3–4 days; freezing is not recommended because the texture can change. For a dairy-free option, use dairy-free whipped topping and check that the marshmallows are dairy-free.