An easy Cranberry Salad made with fresh cranberries, pineapple, cream cheese, and whipped cream. It’s a fluffy holiday side dish or dessert that people go CRAZY for!
There isn’t anything on my Thanksgiving menu that my kids love more than this Cranberry Salad. Let’s be honest, I LOVE it too; almost as much as homemade stuffing and sweet potato casserole.
Did your Grandma ever make this Cranberry Salad for Thanksgiving? Or maybe another relative? This is kind of an old-school recipe that I secretly really, really love. I sometimes pretend I’m too good for the fluff marshmallow “salads,” but I absolutely love them. It’s like eating dessert during your meal, but it’s acceptable!
We affectionately refer to this salad as “cranberry fluff”. I friend made the recipe years ago from here and it’s been a family favorite ever since!
Only SIX simple ingredients!
- Fresh cranberries
- Sugar
- Crushed pineapple
- Mini marshmallows
- Cream cheese
- Whipping cream
Cranberry Salad in 5 steps:
1. Chop cranberries. Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
2. Mix fruit and sugar. Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well.
3. Refrigerate. Cover and refrigerate for an hour or longer. Drain most of the juice.
4. Whip cream and cream cheese. In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks.
5. Combine and refrigerate. Fold the creamy mixture into the salad. Fold in marshmallows. Cover and refrigerate for several hours or overnight.
Tips for Success:
- Stiff peaks. Before folding in the whipped cream, make sure to beat it to very stiff peaks. The cream cheese also helps to stabilize the mixture.
- Refrigerate cranberry salad for several hours (or overnight) before serving to allow it to set up.
Make ahead and storing cranberry salad:
To make ahead: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.
To store: Store cranberry salad covered, in the refrigerator for 2-3 days.
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Cranberry Fluff Salad
Ingredients
- 12 ounce package fresh cranberries
- 1 cup granulated sugar
- 8 ounce can crushed pineapple , undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
Instructions
- Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
- Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
- In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
- Cover and refrigerate for several hours or overnight.
Notes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2015. Updated November 2019 with new process photos and improved instructions and tips.
Recipe adapted from Mel’s Kitchen Cafe.
This post contains affiliate links.
This salad is definitely 5 stars! I made this for our Thanksgiving and everyone was asking who made the salad. Do yourself a favor and just make it!! It will be one recipe you mark “keeper” in your favorites. So delicious!
This salad is AMAZING! Made it for the family for Thanksgiving and everyone loved it! I also made another one with just my husband and I and used half the sugar and it was still completely delicious. You will not be disappointed I promise.
This is a delicious recipe – thank you, Lauren. It went to thanksgiving 2023 and fam is busy making it for other gatherings. It’s going to a family Christmas celebration today. Delightful! Merry Christmas to you.
I’m making for Breakfast Brunch. Can I add chopped walnuts on top?
Holy crow!! I made this, but I added an entire orange rind and all that I pulsed, celery and 2 peeled apples. I used an entire brick of cream cheese. Wasn’t sure if I wanted to take it to family dinner or eat it all myself! Thank you for the recipe
This was easy to make. I didn’t refrigerate the berries, sugar and pineapple as long as called for because I needed to hurry it. Also thought about putting walnuts in it, but because I was taking to a potluck, decided against it.
Made it in September and just finished making again for tomorrow’s feast. Once again I added walnuts in the processor with the cranberries. DELICIOUS!!!!
I make this every year for the holidays. I’ve tried a few other recipes but this one is the best!
Delicious! I made this for a party and it was a hit! I was asked multiple times to share the recipe! Definitely agree with making it a day in advance! This will be on our thanksgiving table for many years to come!
Could you use whipped cream cheese as a step saver?