Description
Cranberry Fluff is a delightful holiday dessert salad combining tart cranberry sauce, sweet crushed pineapple, fluffy Cool Whip, and mini marshmallows for a light and festive treat. This no-cook recipe is quick to prepare, chilled to meld the flavors, and perfect for potlucks or seasonal gatherings.
Ingredients
Scale
Fruit Mix
- 14 ounces can cranberry sauce with whole berries
- 20 ounces can crushed pineapple, juice drained
Other Ingredients
- 8 ounces Cool Whip
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 3 cups mini marshmallows
Instructions
- Combine Fruit: In a large mixing bowl, add the cranberry sauce and the drained crushed pineapple. Stir these two ingredients together until well mixed.
- Fold in Cool Whip: Add the Cool Whip to the fruit mixture. Gently fold it in to preserve the fluffy texture while evenly distributing the ingredients.
- Flavoring: Stir in the vanilla extract and salt, ensuring the flavors are well incorporated throughout the salad.
- Add Marshmallows: Carefully fold in the mini marshmallows, which add sweetness and a playful texture to the dish.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least two hours, allowing the flavors to meld and the salad to firm up for serving.
- Serve: Once chilled, uncover, scoop out the cranberry fluff into serving dishes, and enjoy this refreshing dessert chilled. Optionally garnish with extra mini marshmallows or fresh cranberries for presentation.
Notes
- For extra texture and flavor, add 1 cup chopped pecans to the salad.
- Garnish with fresh cranberries and additional mini marshmallows to enhance appearance and taste.
- The drained pineapple juice can be saved and refrigerated to use in smoothies or drinks.
- To ensure the pineapple is not too watery, drain through a sieve and let it sit for about 10 minutes before adding.
