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+ servings
cranberry fluff salad in a bowl

Cranberry Fluff Salad

Course Salad, Side Dish
Cuisine American
Keyword Cranberry, Salad, Side Dish, Thanksgiving
Prep Time 10 minutes
Fridge Time 5 hours
Servings 10 people


  • 12 oz fresh cranberries, rinsed and patted dry
  • 20 oz canned crushed pineapple
  • ½ cup white sugar
  • 8 oz whipped cream topping
  • 3 cups mini marshmallows


  • In a food processor, pulse to chop the cranberries till they are finely chopped.
  • In a large bowl, add the cranberries, pineapple, and sugar. Stir to combine.
  • Add the whipped cream and marshmallows. Stir to combine.
  • Refrigerate 5 hours or overnight. Serve chilled and top with additional marshmallows.


I recommend serving this salad within 24 hours of making it to ensure the marshmallows do not breakdown. If it will be longer, I suggest adding the marshmallows a few hours before serving.