Easy Cranberry Fluff Salad
A creamy, refreshing dessert combining the tartness of cranberries with sweetness of mini marshmallows and whipped cream, perfect for family gatherings.
Ingredients
For the Salad
- 2 cups fresh or frozen cranberries (thawed if frozen) Fresh cranberries should be roughly chopped.
- 1 cup granulated sugar Let the cranberries sit with the sugar for 10 minutes to draw out juices.
- 1 8 oz container whipped topping (like Cool Whip) Use any brand of whipped topping.
- 1 cup mini marshmallows
- ½ cup chopped nuts (optional) Optional for added crunch.
- 1 cup crushed pineapple, drained Make sure pineapple is fully drained.
Instructions
Preparation
- Start by rinsing the cranberries and removing any stems or imperfections.
- If using fresh cranberries, chop them roughly.
- For frozen cranberries, ensure they are fully thawed and excess moisture is drained.
Sweetening
- In a bowl, combine the cranberries with granulated sugar.
- Let them sit for about 10 minutes, allowing the sugar to draw out the natural juices.
Mixing Ingredients
- In a separate large mixing bowl, gently fold in the whipped topping, mini marshmallows, chopped nuts (if using), and the drained crushed pineapple.
- Make sure everything combines well without deflating the whipped cream.
Incorporating Cranberries
- Carefully add the sugared cranberries into the whipped cream mixture.
- Gently stir until evenly combined.
Chill and Serve
- Transfer the mixture into a serving dish or individual bowls.
- Refrigerate the salad for at least 1 hour before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for 2-3 days. This dessert is best enjoyed chilled and not meant for reheating.