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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines finely chopped cranberries and crushed pineapple with homemade whipped cream. Chilling the mixture gives this no-bake salad a cool, fluffy texture with pops of tart cranberry.
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Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry mixture
  • 12 oz fresh cranberries rinsed and picked over
  • 1 cup granulated sugar
  • 1 can (8 oz) crushed pineapple well drained
  • 2 cups mini marshmallows
For the whipped cream
  • 1 cup heavy cream cold
  • 1 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 food processor
  • 1 electric mixer

Method
 

Make the cranberry mixture
  1. Pulse the cranberries in a food processor until finely chopped but not puréed.
  2. Transfer the cranberries to a large bowl and stir in the granulated sugar.
  3. Cover and refrigerate the cranberry mixture for at least 2 hours or up to overnight.
Whip and assemble
  1. Stir the drained pineapple and mini marshmallows into the cranberry mixture.
  2. In a medium bowl, beat the cold heavy cream, powdered sugar, and vanilla with an electric mixer until medium peaks form.
  3. Gently fold the whipped cream into the cranberry mixture until evenly combined, cover, and refrigerate for at least 2 hours before serving.

Notes

For the best texture, fold the whipped cream in gently once medium peaks form. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. For a dairy-free option, use chilled coconut cream in place of the heavy cream.