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Cranberry fluff salad in a white bowl, topped with pecan halves and marshmallows
5 from 10 votes

Cranberry Fluff Salad

Cranberry Fluff Salad is perfect for your holiday table. Packed with cranberries, pineapple, mini marshmallows, and whipped topping, cranberry fluff is delicious.
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 12 ounces (340g) fresh cranberries or frozen and thawed
  • ½ cup (100g) granulated sugar
  • 8 ounce (225g) can crushed pineapples drained
  • 1 cup (150g) red seedless grapes sliced into halves
  • 1¼ cups (155g) pecans chopped toasted
  • 1½ cups (90g) mini white marshmallows
  • 8 ounces (225g) whipped topping

Instructions

  • To a food processor, add cranberries and sugar and pulse until finely chopped. Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours or preferably overnight.
  • Remove from the fridge, and add in crushed pineapples, grapes, pecans, marshmallows and mix until combined.
  • Add the whipped topping, and gently fold it in. Refrigerate for at least 2 hours before serving.
  • Garnish with chopped cranberries, grapes, chopped pecans, and mini marshmallows. Serve chilled.

Notes

Storing. You can prepare this recipe up to 3 days ahead of time. Over time the marshmallows will start to melt, so I suggest eating your salad within 1 to 2 days for the best texture experience.
To Toast the Pecans. Add your chopped raw nuts to a dry skillet. Cook over low to medium heat for 3 to 5 minutes, stirring occasionally. The nuts are ready when you can smell their nutty aroma. 

Nutrition

Calories: 217kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 137mg | Fiber: 3g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg