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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines tart chopped cranberries, crushed pineapple, pecans, and a fluffy whipped cream dressing. Chill it ahead so the flavors meld and the salad sets before serving.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry mixture
  • 1 bag (12 oz) fresh cranberries
  • 0.75 cup granulated sugar
  • 1 can (8 oz) crushed pineapple well drained
  • 2 cups mini marshmallows
  • 0.5 cup pecans chopped
For the whipped cream
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 food processor
  • 1 electric mixer

Method
 

Prepare the cranberry mixture
  1. Pulse the cranberries in a food processor in short bursts until coarsely chopped.
  2. Transfer the cranberries to a large bowl and stir in the granulated sugar.
  3. Cover and refrigerate for at least 4 hours or overnight.
  4. Stir the well-drained pineapple, mini marshmallows, and chopped pecans into the cranberry mixture.
Whip and fold
  1. In a medium bowl, beat the heavy cream, confectioners’ sugar, and vanilla with an electric mixer until medium-stiff peaks form, about 2 to 3 minutes.
  2. Gently fold the whipped cream into the cranberry mixture until evenly combined.
  3. Cover and refrigerate for at least 2 hours before serving.

Notes

For the best texture, drain the pineapple well before mixing it in. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free variation, use chilled coconut cream in place of the heavy cream and check that the marshmallows are dairy-free.