Cranberry Fluff Salad
User Reviews
5
Cranberry Fluff Salad
Description
This recipe begins by finely processing fresh cranberries with sugar, then chilling overnight to dissolve the sugar and reduce tartness. The next day, the cranberries are combined with mini marshmallows, shredded coconut, and drained crushed pineapple. Folding in thawed Cool Whip brings airy creaminess and stability to the salad. The mixture requires no cooking and simply chills to meld flavors. The cranberry base provides bright acidity and slight grittiness, counterbalanced by the soft marshmallows and creamy Cool Whip. Coconut adds texture and pineapple contributes sweetness and moisture.
The salad holds well in the refrigerator for several days in an airtight container, making it a convenient make-ahead side or dessert. Whipped topping maintains its structure better than homemade whipped cream, which may separate if stored longer. The dish suits holiday tables or casual meals where a lightly fruity, creamy salad is desired.
Fresh cranberries chopped finely create a fresh berry flavor, but frozen thawed cranberries can also be used if drained well. The chilling step is important to achieve dissolved sugar for a well-balanced sweet-tart taste.
Ingredients
- 12 ounces cranberries fresh
- ½ cup sugar
- 2 cups mini marshmallows
- 1 cup coconut shredded
- 1 cup pineapple drained, crushed
- 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.
Notes
- Homemade whipped cream can be used but may not hold up as well over several days; cool whip is more stable for longer refrigeration.
- Store the salad in an airtight container in the refrigerator for up to four days; stir well before serving as juice and whipped topping may separate.
- If using frozen thawed cranberries, drain any excess juice after chopping to prevent excess liquid in the salad.
- Chill the cranberry and sugar mixture overnight to ensure sugar dissolves fully for a less grainy texture and milder tartness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 82mg | 3% |
| Potassium | 187mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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