Cranberry Fluff

Course: Dessert

Keyword: cranberry fluff, cranberry fluff recipe, cranberry fluff salad

Prep Time: 4

Chill Time: 2

Servings:

Calories: 408kcal

Creamy, dreamy Cranberry Fluff is the perfect combination of sweet and tart! A show stopping dessert that is perfect for the holidays! Quick and easy to prepare, this dessert is sure to become a cherished part of your holiday tradition! Garnish with fresh cranberries and sprigs of mint for a festive finish!

Print Recipe

Ingredients

12 ounces cranberries fresh or thawed frozen
½ cup granulated sugar
2 cups mini marshmallows
8 ounces crushed pineapple drained well
1 ½ cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract

Garnish

cranberries
mint sprigs

Instructions

Transfer the cranberries to a food processor and pulse 5 or 6 times or until cranberries are chopped well but not pureed.
Transfer the cranberries to a large bowl and add granulated sugar. Stir until combined. Cover and refrigerate for at least 2 hours. Overnight is best.
Stir the marshmallows and pineapple into the cranberry mixture.
In a separate medium bowl, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Fold the whipped cream into the cranberry mixture.
Serve fluff immediately or cover tightly and refrigerate until ready to serve.

Notes

Storage Information

Leftover fluff should be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this fluff.

Using frozen cranberries? Thaw and use a paper towel to absorb excess liquid.

Drain the pineapple well. Press into a mesh sieve to release extra liquid.

You can use 8 ounces of whipped topping instead of the whipped cream. Omit the heavy cream, powdered sugar and vanilla if using store-bought whipped topping.

Nutrition