This easy Cranberry Fluff is a sweet and creamy Thanksgiving side dish or dessert made with just 7 ingredients. It’s a no-bake recipe that you can make ahead of time, saving you one less thing to worry about on Thanksgiving!
When it comes to Thanksgiving, I’m all about recipes I can make ahead of time. And this Cranberry Fluff or Cranberry Fluff Salad, whatever you want to call it, is one of the easiest!
It’s similar to ambrosia salad but made with cranberries instead. And rather than chopping up fresh cranberries, I take a shortcut and used canned whole berry cranberry sauce. It saves time and gives it the right amount of sweet and tart.
You can even make it the day before Thanksgiving. In fact, I think it tastes even better the next day after everything has had time to come together. Just, mix, refrigerate, and it’s ready when you need it!
If you’re looking for more easy Thanksgiving sides, check out my Green Bean Casserole, Potatoes Au Gratin, and Corn Casserole.
Why You’ll Love This Recipe
- Side dish or dessert. It’s sweet enough for dessert but also goes great alongside your Thanksgiving dinner.
- Perfect for feeding a crowd. Its easy to double the recipe for larger gatherings.
- Budget-friendly. Made with inexpensive ingredients you can find at any grocery store.
- A nice change from traditional cranberry sauce. If you’re not a fan of regular cranberry sauce, this sweet and creamy version might win you over.
Cranberry Fluff Ingredients
- Mini marshmallows: Gives the fluff its soft, fluffy texture.
- Whole berry cranberry sauce: The shortcut ingredient that makes this recipe so easy. Be sure to use whole berry and NOT jellied cranberry sauce.
- Crushed pineapple: Adds a little sweetness and fruity flavor. Drain it well so the fluff doesn’t become watery.
- Cream cheese: Gives it a creamier consistency and balances the sweetness. Be sure it’s softened before mixing.
- Whipped topping: Makes the salad light, creamy and fluffy. Thaw before using.
- Vanilla extract: Adds a little extra flavor.
- Pecans: This is optional but adds a little crunch to balance out the creamy texture.
How to Make Cranberry Fluff
Step 1: In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth.
Step 2: Stir in the whole berry cranberry sauce until combined.
Step 3: Add the drained pineapple and mixed together.
Step 4: Gently fold in the whipped topping.
Step 5: Add the mini marshmallows and pecans and gently fold in.
Step 6: Cover and refrigerate for at least 2 hours or overnight.
Step 7: Stir lightly before serving. Top with extra pecans and marshmallows if desired.
Helpful Tips and Variations
- Drain the pineapple well. I like to drain mine and then dab it with a paper towel to make sure it gets the extra juice out.
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes before mixing to avoid lumps.
- Keep it chilled. For the best texture, keep it in the refrigerator till ready to serve.
- Leave out the nuts. If you don’t like pecans, you can leave them out.
- Use homemade whipped topping. The texture may be slightly different but you can swap the whipped topping for stabilized whipped cream if you’d like.
How to Store Cranberry Fluff
Cover or place in an airtight container and keep in fridge for up to 3 days. Give it a stir before serving.
Frequently Asked Questions
Nope! Between the cranberry sauce, pineapple, marshmallows and whipped topping, there’s already plenty of sweetness. If you feel it does need more, you can add a little powdered sugar and mix in.
Yes! You can leave it out for a lighter, fluffier version. Just keep in mind that it won’t be quite as thick and creamy.
Recipe
Cranberry Fluff
Ingredients
- 2 cups mini marshmallows
- 1 (14oz.) can whole berry cranberry sauce
- 1 (20oz.) can crushed pineapple, drained
- 4 oz. cream cheese, softened
- 1 tsp vanilla extract
- 1 tub whipped topping, thawed
- ½ cup chopped pecans
Instructions
- In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth.
- Stir in the whole berry cranberry sauce until combined.
- Add the drained pineapple and mixed together.
- Gently fold in the whipped topping.
- Add the mini marshmallows and pecans and gently fold in.
- Cover and refrigerate for at least 2 hours or overnight.
- Stir lightly before serving. Top with extra pecans and marshmallows if desired.
Notes
Helpful Tips and Variations
- Drain the pineapple well. I like to drain mine and then dab it with a paper towel to make sure it gets the extra juice out.
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes before mixing to avoid lumps.
- Keep it chilled. For the best texture, keep it in the refrigerator till ready to serve.
- Leave out the nuts. If you don’t like pecans, you can leave them out.
- Use homemade whipped topping. The texture may be slightly different but you can swap the whipped topping for stabilized whipped cream if you’d like.
How to Store Cranberry Fluff
Cover or place in an airtight container and keep in fridge for up to 3 days. Give it a stir before serving.Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply