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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines finely chopped cranberries, pineapple, and whipped topping for a cool, creamy side with a tart pop. Chill it ahead so the sugar dissolves and the flavors meld before serving.
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Prep Time 15 minutes
Chilling 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 1 cup granulated sugar
  • 2 cups mini marshmallows
  • 1 can (8 oz) crushed pineapple drained
  • 1 tub (8 oz) whipped topping thawed

Equipment

  • 1 food processor
  • 1 4-quart bowl

Method
 

  1. Pulse the cranberries in a food processor until finely chopped but not pureed.
  2. Transfer the cranberries to a 4-quart bowl.
  3. Stir in the sugar.
  4. Cover and refrigerate for at least 4 hours or overnight, until the cranberries have released some juice and the sugar is mostly dissolved.
  5. Fold in the mini marshmallows and drained pineapple.
  6. Gently fold in the whipped topping.
  7. Cover and refrigerate for at least 1 hour before serving.

Notes

For the best texture, chop the cranberries finely but stop before they become a puree. Refrigerate leftovers in a covered container for 3 to 4 days; freezing is not recommended because the whipped topping can become watery. Use dairy-free whipped topping for a dairy-free version.