Cranberry Fluff – Tangy, chilled cranberries and sweet crushed pineapple, folded into marshmallow-filled whipped cream makes this side dish a family favorite!
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Who agrees that classic recipes are THE BEST around the holidays? I’m a true believer of keeping classics, classic. Don’t go and try to change them. Classics are classic for a reason.
The original recipe should not be changed. Don’t try and substitute a bunch of weird ingredients or put in artificial sweeteners with names you can’t even pronounce. It will NEVER taste the same.
The Cranberry Fluff recipe I’m sharing today is one of those classic recipes you shouldn’t really mess with. I have seen this recipe made with grapes thrown in as well, but I never grew up with grapes in this salad, so, therefore, in this recipe, on my site, there are no grapes.
My mom has always made this salad this over Thanksgiving. To be honest, in our family, it’s known as Cranberry Freeze. . .not Fluff. But just for the record, they’re technically the same thing.
For those of you wondering why we call this a salad vs. a dessert. . .well, that’s just what we do here in the Midwest. We make stuff like this all the time – with apples, pineapple and even cake. It’s what keeps us here during those wicked, cold winters.?
HOW TO MAKE CRANBERRY FLUFF
To make Cranberry Fluff (AKA Cranberry Freeze), you’ll need:
- Fresh cranberries
- Crushed pineapple
- Cream cheese
- Frozen whipped topping
Transfer the chopped cranberries to a large mixing bowl.
And add in the sugar, crushed pineapple and chopped nuts.
Then, everything goes back into the blender, add in the cream cheese and blend SLOWLY – stopping every so often to give it a stir.
Doesn’t it look delicious? I’m pretty sure I could just stop and drink this right now. But maybe not before adding a bit more sweetness. What do you think?
Pour the mixture back into the mixing bowl (no worries, you can use the one you mixed everything in before you added it all to the blender) and add in the whipped topping.
Yep, you heard me. This is the best part. Dump in that whole tub of whipped topping and fold it in!
Hmmm. . .still a bit too tart? Add in the MARSHMALLOWS!! Now, it’s perfect. Trust me.
After you transfer the fluff to a serving bowl, you’ll want to freeze it overnight – hence where the name Cranberry FREEZE comes from.
Thaw the salad slightly before you’re ready to serve and decorate it up with any extras of what you already put in it – cranberries, walnuts and mini marshmallows!
I often top it all off with a mint leaf to just add that touch of gorgeous green.
How delicious and festive does this look?! Is it truly a salad, is it dessert? I’m not sure anyone knows, thus, we call it FLUFF or FREEZE.
Whatever you decide to call it, make this delicious side over the holidays. Your guests will thank you for it.?
CAN I MAKE CRANBERRY FLUFF AHEAD OF TIME?
YES, you can make it days in advance! In fact, you can keep it in the freezer well over a week!
When it comes to leftovers, if you think you’re going to eat the rest of the salad the next day, just put it in the fridge, otherwise, stick it back in the freezer and refreeze it. So easy!
CAN THE CRANBERRIES BE SUBSTITUTED FOR ANOTHER FRUIT?
Remember what I said about substitutions when I began this post? This is THE ONLY substitution I’m going to recommend for this salad.
If you can’t find cranberries or someone in your family just doesn’t like cranberries, frozen raspberries can be substituted. It’s actually quite delicious.
LOOKING FOR MORE DELICIOUS HOLIDAY SIDES?
- Sweet Potato Casserole
- Easy Dinner Rolls
- Twice Baked Mashed Potato Casserole
- Pineapple Pretzel Salad
- Pea Salad
- Cranberry Almond Broccoli Salad
Tangy, chilled cranberries and sweet crushed pineapple, folded into marshmallow-filled whipped cream makes this side dish a family favorite!
- 12 ounce bag fresh cranberries (chill or freeze first)
- 1 1/2 cups sugar
- 2/3 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 8 ounces cream cheese, softened
- 8 ounce tub frozen whipped topping, thawed
- 2 cups mini marshmallows
- Extra cranberries, walnuts and mini marshmallows for garnish, optional
- Mint leaf, optional
- Chop cranberries in blender or food processor a little at a time.
- Transfer chopped cranberries into a large mixing bowl.
- Combine with sugar, crushed pineapple and chopped nuts.
- Return mixture to blender.
- Add softened cream cheese (cut into small pieces).
- Blend at low speed, stopping blender several times to stir.
- Return mixture to large bowl and fold in whipped topping.
- Fold in marshmallows.
- Transfer to a serving bowl and freeze overnight.
- Thaw slightly before serving.
- Top with a few extra cranberries, walnuts and mini marshmallows for garnish.
- Add a mint leaf in the middle of the extra garnish if desired.