Cranberry Fluff Salad with Canned Cranberries is a creamy, sweet, and tangy no-bake dessert made with canned cranberry sauce, fluffy whipped topping, pineapple, and marshmallows. It’s a festive make-ahead favorite that’s perfect for holidays, potlucks, and family gatherings.
Total Time:2 hours 15 minutes
Yield:8–10 servings
Ingredients
Whole berry canned cranberry sauce
Whipped topping, thawed
Crushed pineapple, well-drained
Mini marshmallows
Cream cheese, softened
Chopped pecans or walnuts (optional)
Mandarin oranges, drained (optional)
Sweetened shredded coconut (optional)
Vanilla extract (optional)
Instructions
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the canned cranberry sauce and vanilla extract if using, then mix until well combined.
Fold in the whipped topping until the mixture is smooth and fluffy.
Stir in the well-drained crushed pineapple and mini marshmallows.
Fold in the chopped pecans or walnuts, mandarin oranges, and shredded coconut if using.
Mix gently until all the ingredients are evenly coated.
Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to blend and the marshmallows to soften.
Stir gently before serving and garnish with extra chopped nuts or fresh cranberries if desired.
Notes
Whole berry or jellied cranberry sauce both work well.
Stabilized homemade whipped cream can replace whipped topping.
For a lighter version, substitute plain Greek yogurt for the cream cheese.
Drain the pineapple well to keep the salad thick and creamy.
Store covered in the refrigerator for up to 3 days.
