Cranberry Fluff Salad {Thanksgiving Blitz #9}


I don’t know why I find such great joy in calling this a salad, but I do.

Its tart, loaded with marshmallows, bright pink, swirled with whipped cream and yet I can get away with the dirty little deed of calling it a salad.

Its name doesn’t fool me; I know what a rich, calorie-laden treat it really is. But somehow it makes going back for seconds just that much easier.

So, if you want something sweet, tart, tangy, soft, fluffy, and just plain delicious in your Thanksgiving spread this year make a salad.

Just make THIS salad.


Cranberry Fluff Salad
  • 1 pound fresh cranberries
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup sugar
  • 1 (16 oz) bag miniature marshmallows
  • 2 cups whipping cream
  1. Place cranberries in blender with sugar. Puree until smooth and transfer into a large bowl.
  2. Stir drained pineapple into the cranberries and fold in marshmallows.
  3. Pour whipping cream into the blender bowl,cover and mix until the cream has thickened. You may have to stop and shake the blender a few times to get it moving once it starts to thicken.
  4. Fold cream into the cranberry and pineapple mixture, cover and refrigerate for at least an hour before serving.
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  1. Diana Deutsch says

    We have been making this salad for our family at Thanksgiving and Christmas for as long as I can remember. I am now the desigated Cranberry Salad maker. Based on my elderly parent’s request, I have substituted a container of fat-free whipped topping. It actually tastes very good, is a little healthier and holds up better than with real whipped cream.

  2. says

    This was so easy to make. My daughter made this tonight for dessert…salad….dessert….salad….I’d have a hard time figuring out where to put this on a church pot-luck table.
    It was very yummy. Hubby was licking the blender.
    Thanks Heather.

  3. says

    Do you throw the cranberries in the blender without cooking them first? I’ve never seen that before, so I was wondering if I missed a step in the directions.

    • Heather says

      I’ve never experimented with that, but it’s worth a shot. I would just cut down on the sugar since the sauce is already sweetened.

  4. Melinda says

    I have been making this for years and I love it!!! The only difference being I do not drain the pineapple and I use cool whip instead of whipping cream.

  5. Gale K. says

    I’ve been making this for 30 years and have found you can substitute a can of whole berry cranberry sauce for the fresh cranberries, but subtract the sugar from the recipe.

    • Heather says

      Side…dessert…breakfast, whatever suits your fancy! :) I like it as a side, but that’s only because I like pie too much!

  6. Gini says

    I make this but I don’t drain the pineapple. I mix the pineapple, sugar and minced cranberries the night before so some of the bitterness is gone from the berries. This is an often requested salad.
    For the diabetics in my family I use sugar free cool whip and Splenda. It actually tastes good.

  7. Ladonna Morrow says

    Ive made this delicate dessert for over 30 yrs now at Thanksgiving and Christmas and my family loves it. My version is a tad different but same ingredients and same amount of each ingredients and it looks the same !!

  8. amy says

    My mother made this growing up and now that she passed I regret not getting her recipe . This looks exactly like it. Can’t wait to make.

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