Print

Cranberry Fluff Salad with Canned Cranberries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Fluff Salad with Canned Cranberries is a creamy, sweet, and tangy no-bake side dish made with cranberry sauce, whipped topping, marshmallows, and fruit. It’s a festive favorite for holiday gatherings, potlucks, and family dinners that comes together in minutes.

Ingredients

  • Whole berry or jellied canned cranberry sauce
  • Whipped topping, thawed
  • Mini marshmallows
  • Crushed pineapple, well-drained
  • Chopped pecans or walnuts (optional)
  • Mandarin oranges, drained (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Vanilla extract (optional)

Instructions

  1. In a large mixing bowl, stir together the canned cranberry sauce and sour cream or Greek yogurt if using.
  2. Fold in the whipped topping until fully combined.
  3. Add the mini marshmallows, drained crushed pineapple, chopped nuts, and mandarin oranges if using.
  4. Gently fold everything together until evenly coated.
  5. Cover and refrigerate for at least 2 hours to allow the flavors to blend and the marshmallows to soften.
  6. Stir gently before serving.
  7. Garnish with extra chopped pecans, fresh cranberries, or orange zest if desired.

Notes

  • Whole berry cranberry sauce provides more texture, while jellied cranberry sauce creates a smoother salad.
  • Drain the pineapple and mandarin oranges well to prevent a watery salad.
  • Add shredded coconut, diced apples, or maraschino cherries for delicious variations.
  • Stabilized homemade whipped cream can be used instead of whipped topping.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended because the texture of the whipped topping and fruit may change after thawing.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-fluff-salad-with-canned-cranberries/