This is such a popular holiday side dish! This easy cranberry salad is made with fresh cranberries, fresh pineapple, mini marshmallows, cream cheese, sugar, and fresh whipped cream. Perfectly sweet, tart, and creamy. This classic side dish recipe has been modernized and is better than ever!

Since it is officially Thanksgiving week and it is only 3 days away, I wanted to sneak in a popular Thanksgiving side dish recipe — the famous Cranberry Fluff Salad. Have you ever heard of it? It is so easy to make!

When it comes to holiday gatherings and festive feasts, there’s nothing quite like the burst of flavor and texture that a Cranberry Fluff Salad brings to the table. It is both tart yet sweet so it keeps you on your toes. If you have ever tried my Ambrosia Salad Recipe, this is a similar sweet salad recipe.

What is Cranberry Fluff Salad?

Cranberry Fluff Salad is a popular holiday side dish that combines the vibrant flavors of cranberries with the light and airy texture of whipped cream. Its main ingredients often include fresh cranberries, crushed pineapple, and miniature marshmallows. The magic happens when these ingredients are gently folded into a fluffy base, creating the perfect blend of sweet, tart, and creamy.

Why you will love Cranberry Fluff:

  • The combination of tart cranberries, sweet pineapple, and the soft chewiness of marshmallows folded into sweet whipped cream makes such a sweet, tart, and creamy side dish.
  • The bold red color of the cranberries against the white marshmallows and whipped cream adds a visually stunning element to the holiday spread.
  • It is so easy! You can whip it up in less than 15 minutes and just need to let it chill in the refrigerator until set up.

    • Ingredients:

    You only need six ingredients to make homemade Cranberry Fluff Salad.

    Everything is made from scratch so we are using fresh pineapple and homemade whipped cream instead of canned crushed pineapple and Cool Whip…so we are modernizing the recipe a bit. If you would like to use crushed pineapple and Cool Whip, I will share those substitutions as well.

  • Fresh Cranberries — since cranberries are in abundance in the Fall and Winter months, this is the perfect holiday side dish. I suggest using a bag of fresh cranberries.
  • Sugar — cranberries are known to be tart so the sugar helps to offset the tart flavor from the cranberries. If you desire a sweeter salad, you can add a touch more sugar.
  • Pineapple — I suggest using fresh pineapple since you can taste the difference by using sweet, fresh pineapple.
  • Mini Marshmallows — this adds a sweet, creamy texture to the cranberry salad…and kids love it!
  • Cream Cheese — use full-fat, softened cream cheese to ensure it is completely smooth.
  • Heavy Cream — making your own homemade whipped cream is the difference maker in this cranberry fluff recipe.

    • How to make Cranberry Salad:

    This is such an easy cranberry salad recipe and can be made ahead of time.

    • Add the cranberries to a food processor and pulse until they are completely chopped, but not pureed. If you would like to add your fresh pineapple at the same time, you can do that as well.
    • Pour the cranberries into a large bowl. Stir in the sugar. Cover and refrigerate for about 1 hour. Drain the juice.
    • While the cranberry pineapple mixture is chilling, make the homemade whipped cream. In a medium bowl, beat the softened cream cheese until completely smooth. Make sure the cream cheese is softened so it is smooth and creamy. Add the heavy cream and whip until stiff peaks form.
    • Fold the cream mixture into the cranberry pineapple mixture. Fold in the marshmallows.
    • Cover and refrigerate for several hours or overnight.

    Substitutions and Variations:

    Many people call this Cranberry Fluff Cool Whip Salad so if you would like to substitute with Cool Whip, I suggest using 8-12 ounces of Cool Whip.

    You can also add 1/2 cup of crunchy pecans or walnuts or sweetened flaked coconut

    Can you make Cranberry Fluff ahead of time?

    Yes! I suggest making it the day before to allow the cranberries and sugar to marry and the flavors to develop. You can always add the marshmallows the day of, if so desired. This fresh cranberry salad will last for several days in the refrigerator.

    Frequently Asked Questions:

    Can I use Cool Whip instead of homemade whipped cream?

    Yes! You can use 8 to 12 ounces of Cool Whip instead of the homemade whipped cream.

    What additions can I add to Cranberry Fluff Salad?

    Some popular additions to cranberry salad are pecans or walnuts and sweetened flaked coconut.

    How do I grind the cranberries?

    The easiest way to grind the cranberries is to use a food processor. Use the pulse option and pulse only until the cranberries are finely chopped.

    Holiday Side Dishes:

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    • Add the cranberries to a food processor and pulse until they are completely chopped, but not pureed. If you would like to add your fresh pineapple at the same time, you can do that as well.

    • Pour the cranberries into a large bowl. Stir in the sugar. Cover and refrigerate for about 1 hour. Drain the juice.

    • While the cranberry pineapple mixture is chilling, make the homemade whipped cream. In a medium bowl, beat the softened cream cheese until completely smooth. Make sure the cream cheese is softened so it is smooth and creamy. Add the heavy cream and whip until stiff peaks form.

    • Fold the cream mixture into the cranberry pineapple mixture. Fold in the marshmallows.

    • Cover and refrigerate for several hours or overnight.

    Can you make Cranberry Fluff ahead of time?

    Yes! I suggest making it the day before to allow the cranberries and sugar to marry and the flavors to develop. You can always add the marshmallows the day of, if so desired. This fresh cranberry salad will last for several days in the refrigerator.

    Calories: 450kcal, Carbohydrates: 54g, Protein: 3g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 82mg, Sodium: 72mg, Potassium: 133mg, Fiber: 2g, Sugar: 47g, Vitamin A: 1102IU, Vitamin C: 16mg, Calcium: 60mg, Iron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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