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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines finely chopped cranberries with pineapple, mini marshmallows, and whipped topping. A long chill softens the tart cranberry mixture and lets the creamy, fluffy texture come together.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh
  • 0.75 cup sugar granulated
  • 1 can (8 oz) pineapple crushed, in juice, well drained
  • 2 cups marshmallows mini
  • 1 tub (8 oz) whipped topping frozen, thawed

Equipment

  • 1 food processor

Method
 

  1. Pulse the cranberries in a food processor until finely chopped, stopping to scrape down the bowl as needed; do not puree.
  2. Transfer the cranberries to a large bowl.
  3. Stir in the sugar.
  4. Cover and refrigerate for at least 4 hours or overnight.
  5. Drain the pineapple in a fine-mesh strainer, pressing lightly to remove excess juice.
  6. Fold the pineapple and marshmallows into the cranberry mixture.
  7. Gently fold in the whipped topping until evenly combined.
  8. Cover and refrigerate for at least 2 hours before serving.

Notes

For the best texture, finely chop the cranberries but do not puree them. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped topping can become watery. For a dairy-free version, use dairy-free whipped topping and check that the marshmallows are dairy-free.