Go Back
–+ servings
Two dishes of cranberry fluff salad garnished with fresh mint sprigs.
Print

Cranberry Fluff Salad

This delicious fluff salad is an easy make-ahead and no-bake holiday dessert!
Prep Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 15 minutes
Servings 10

Ingredients

  • 12 ounce package fresh cranberries
  • ½ cup granulated sugar
  • 14 ounce can sweetened condensed milk
  • 8 ounce can crushed pineapple very well drained
  • ½ cup chopped walnuts or pecans
  • 2 cups mini marshmallows
  • 8 ounce tub frozen whipped topping (Cool Whip) thawed

Instructions

  • Place cranberries in a food processor. Cover and pulse just until cranberries are chopped. Do not over-pulse.
  • Transfer to a large bowl and add sugar. Stir to combine. Cover and refrigerate for at least 1 hour to overnight.
  • Remove cranberry and sugar mixture from fridge and stir well. Add sweetened condensed milk, drained pineapple, walnuts and marshmallows and stir to combine.
  • Gently fold in cool whip. Cover and refrigerate until ready to serve.

Notes

  • Fat free sweetened condensed milk can be substituted for regular.
  • Pecans can be substituted for walnuts.
  • Fat free or lite cool whip can be substituted for regular.
  • Store in an airtight container in the refrigerator for up to 3 days.