Cranberry Fluff
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.
Servings: 8 servings
Calories: 201kcal
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
Calories: 201kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Potassium: 77mg | Fiber: 1g
