Cranberry Fluff Salad

Cranberry Fluff Salad is a creamy, sweet side dish that’s perfect for holiday gatherings. This easy recipe adds a burst of color and a refreshing twist to your table while saving you time in the kitchen. Kids and adults love its light, fluffy texture and festive flavor.

What is a Fluff Salad?

Fluff salad is an easy dessert salad that’s made with whipped topping, pudding or jello mix, fruit, and mix-ins such as mini marshmallows, nuts, and shredded coconut. Some popular types of fluff salads are Oreo Fluff, Ambrosia Salad, Green Fluff Salad, and strawberry fluff.

Why You Should Try Cranberry Fluff Salad

• Ready in a Flash: This recipe comes together in just minutes with no baking needed.
• Perfect for planning ahead: Fluff salad can be made in advance for holiday meals to take one thing off your to do list. Make it the day before and let the flavors blend.
• Double duty: Works as a side or a dessert, so it’s super versatile.
• Nothing fancy needed: All the ingredients are easy to find at any store.
• Feels like home: It’s one of those dishes that brings back happy memories.

Ingredients

The ingredients list for this dessert salad is super simple and you can find everything you need at the grocery store.

• Crushed pineapple
• Whole berry cranberry sauce
• Instant vanilla pudding mix
• Frozen whipped topping (Cool Whip)
• Mini marshmallows
• Chopped pecans

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

Equipment

You’ll also need a few things from the kitchen to make banana fluff dessert.

• Large mixing bowl
• Silicone spatula
• Measuring cups
• Serving bowl

Step By Step Instructions

This recipe makes 8 servings. It takes about 5 minutes of prep time and I recommend at least 1 hour of chill time.

Step 1. Drain the pineapple then stir together the crushed pineapple, cranberry sauce, and vanilla pudding mix until the powder is fully dissolved.

Step 2. Add the whipped topping and gently fold it in to mix.

Step 3. Next fold in the mini marshmallows and chopped pecans.

Step 4. Cover and chill for at least one hour before serving. Top with extra cranberries and pecans, if desired.

Leftovers & Storage

You can cover any leftover cranberry fluff with canned cranberries with plastic wrap (or put it in an airtight container) and keep it up in the refrigerator for up to three days. When serving leftovers, gently stir the fluff before serving again.

Variations

• Swap the nuts: Use walnuts, almonds, or skip the nuts for a nut-free version.
• Change up the pudding: Use cheesecake or white chocolate pudding mix instead of vanilla.
• Greek yogurt substitute: Replace some or all of the whipped topping with Greek yogurt for extra tang.
• Use homemade cranberry sauce: Swap in your own cranberry sauce for a more personalized touch.
• Make it lighter: Use sugar-free pudding mix or light whipped topping to reduce the calories.

Can I Make This Cranberry Marshmallow Fluff Ahead of Time?

Yes, this is an easy make ahead dessert recipe! I recommend you chill it for at least one hour but you can also make it the night before and chill until you’re ready to serve.

Tips & Tricks

• Make sure that your whipped topping is thawed so that it will mix in smoothly and you’ll get the fluffy texture. Be sure to use Cool Whip and not just whipped cream. They have different textures and the texture won’t be quite right if you don’t use whipped topping.
• Be sure to use instant pudding mix so it will set up and give you the correct texture.
• Try the salad before serving and add a bit more fruit, nuts, or whipped topping if needed. It’s easy to tweak to how you and your family like it!

More Fluff Salad Recipes

• Cherry Fluff Salad
• Oreo Fluff
• Banana Pudding Fluff
• Ambrosia Salad
• Berry Cheesecake Fluff
• Strawberry Fluff Salad
• Banana Split Fluff
• Orange Fluff Salad
• Pistachio Fluff
• Pineapple Fluff Salad

Cranberry Fluff Salad

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Print Pin Rate

Prep Time: 5 minutes minutes

Chill Time: 1 hour hour

Servings: 8

Equipment

• Large Mixing Bowl
• Silicone Spatula
• Measuring Cups
• Serving bowl

Ingredients

• 1 20 ounce can crushed pineapple drained
• 1 14 ounce can whole berry cranberry sauce
• 1 3 ounce package instant vanilla pudding mix
• 8 ounces frozen whipped topping thawed
• 3 cups mini marshmallows
• 1 cup chopped pecans

Instructions

• Drain the crushed pineapple. Stir together the pineapple, cranberry sauce, and vanilla pudding mix until the powder is fully dissolved
• Add the whipped topping and gently fold to mix.
• Fold in the mini marshmallows and chopped pecans.
• Cover and chill for at least one hour before serving. Top with additional cranberry sauce and pecans, if desired.

Notes

Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

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