Cranberry Fluff

I love how this Cranberry Fluff combines sweet, tart, and creamy elements into one irresistible treat. It’s a nostalgic dessert salad that feels festive and comforting, perfect for holidays or any time I want a touch of sweetness alongside a savory meal. The tangy cranberries balance beautifully with the fluffy whipped cream and marshmallows, making every bite light yet flavorful.

Why You’ll Love This Recipe

I adore this recipe because it’s incredibly easy to make, and it brings a burst of color and freshness to any table. The tart cranberries mixed with sweet marshmallows and creamy whipped topping create a texture that’s both airy and rich. It’s a great make-ahead dessert that actually tastes better after chilling. I especially love how the apples and walnuts add crunch and contrast to the fluffiness — it’s a true crowd-pleaser that disappears quickly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cranberry Salad:
2 cups whole cranberries (fresh or frozen)
4 cups mini marshmallows
1/2 cup granulated sugar
1/4 – 1/2 cup honey crisp apple, chopped
1/2 cup walnuts, chopped

Whipped Cream:
1 cup heavy cream
1 teaspoon vanilla extract

Directions

1. I start by placing the cranberries in a food processor and pulsing them until finely chopped, but not pureed.
2. I transfer the cranberries to a large bowl and stir in the granulated sugar. I let this mixture sit for about 30 minutes so the cranberries macerate and release some of their juices.
3. After that, I stir in the chopped apples, walnuts, and mini marshmallows until everything is evenly combined.
4. In a separate chilled bowl, I whip the heavy cream and vanilla extract together until soft peaks form.
5. I gently fold the whipped cream into the cranberry mixture until it’s fully incorporated and fluffy.
6. I cover the bowl and refrigerate the salad for at least 2 hours (or overnight) to let the flavors blend and the marshmallows soften.
7. When ready to serve, I give it a light stir and transfer it to a serving dish, topping with a few extra chopped walnuts or cranberries for garnish.

Servings and Timing

This recipe serves 6–8 people.
Prep time: about 15 minutes
Chilling time: at least 2 hours (overnight is best)
Total time: roughly 2 hours 15 minutes

Variations

• I sometimes add crushed pineapple (drained) for extra sweetness and moisture.
• For a different nutty flavor, I swap walnuts for pecans or almonds.
• If I want a lighter version, I use whipped coconut cream instead of heavy cream.
• I occasionally fold in shredded coconut for tropical flair.
• For a fun twist, I use half marshmallows and half mini white chocolate chips.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. I never freeze this dish since the texture of the whipped cream and marshmallows changes once thawed. Before serving leftovers, I give it a gentle stir to fluff it back up.

FAQs

Can I use frozen cranberries?

Yes — I thaw them first and drain any excess liquid before chopping. They work just as well as fresh.

Can I use store-bought whipped topping instead of homemade whipped cream?

Absolutely. I sometimes use whipped topping for convenience; it gives a slightly sweeter flavor and holds up longer in the fridge.

Do I need to cook the cranberries?

No — I leave them raw for that fresh, tart flavor. The sugar softens them as they rest.

How long does the salad need to chill?

At least 2 hours, but overnight is ideal because the marshmallows soften and the flavors meld beautifully.

Can I make this ahead of time?

Yes — I often make it the night before serving. It keeps perfectly overnight in the fridge.

What apples work best?

I love using Honeycrisp because they’re crisp and sweet, but Gala or Fuji apples work well too.

Can I skip the nuts?

Yes — it’s delicious even without nuts. If I still want crunch, I add chopped celery or extra apples instead.

How can I make it less sweet?

I reduce the sugar slightly or use fewer marshmallows. The cranberries will still add brightness and flavor.

Can I use other fruits?

Yes — pomegranate seeds or chopped grapes make great additions for extra color and sweetness.

Can I serve this as a dessert or a side dish?

Both! I often serve it as a sweet side at holiday meals or as a light, fruity dessert after dinner.

Conclusion

This Cranberry Fluff is one of my favorite holiday-inspired recipes — simple, nostalgic, and bursting with flavor. The tart cranberries, sweet marshmallows, and creamy whipped topping create a perfect balance of textures. I love how it’s easy to make ahead and looks stunning on the table. Every spoonful feels festive, refreshing, and irresistibly light.

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