Cranberry Fluff Salad
Easy fluff salad with fresh cranberries, pineapple, coconut, mini marshmallows and Cool Whip perfect for Thanksgiving!
Servings: 6
Calories: 298kcal
Ingredients
- 12 ounces fresh cranberries
- ½ cup sugar
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 1 cup crushed pineapple drained
- 8 ounces Cool Whip thawed
Instructions
- Place your cranberries and sugar into the bowl of your food processor and pulse until they are broken up into fine pieces.
- Transfer the mixture to an airtight container and place it in the refrigerator overnight.
- Stir the cranberries, marshmallows, coconut, and pineapple in a large mixing bowl.
- Fold in the Cool Whip just until everything is combined.
Video
Notes
You can use homemade whipped cream but just keep in mind any leftover cranberry fluff may not keep as well. Cool Whip is more stable and holds up better while whipped cream can start breaking down after a day or two in the refrigerator.
If you want to make whipped cream, be sure to whip the heavy whipping cream until stiff peaks form. Wait to do this until just before you’re ready to mix the salad and don’t make it too far in advance.
Store it in an airtight container in the fridge for four days. As it sits, the cranberry juice may separate from the whipped topping so stir it well before serving it.
- If you use frozen thawed cranberries you may need to drain them again after you chop them in the food processor.
- Don’t skip the chilling step. Allowing the cranberries to soak in the sugar will ensure the sugar is dissolved so it doesn’t make your salad grainy. It also sweetens the cranberries so your salad isn’t too tart.
Nutrition
Calories: 298kcal | Carbohydrates: 60g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 187mg | Fiber: 3g | Sugar: 47g | Vitamin A: 120IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 1mg