Cranberry Fluff Salad
A light and airy salad that combines tart cranberries and creamy textures, perfect for holiday gatherings and special occasions.
Ingredients
Main Ingredients
- 1 package 12 ounces fresh cranberries Rinse and sort, removing any brown or mushy ones.
- 1 cup granulated sugar Helps to balance the tartness of cranberries.
- 1 small package 3.4 ounces vanilla instant pudding mix Provides creaminess to the salad.
- 1 cup cold milk Use almond or soy milk for a dairy-free option.
- 1 container 8 ounces whipped topping Can be substituted with coconut whipped cream for a non-dairy option.
- 1 cup mini marshmallows Adds a chewy texture.
- 1 cup chopped walnuts Optional; can be substituted with seeds for nut-free version.
Instructions
Preparation
- Rinse and sort your fresh cranberries, removing any that are brown or mushy.
- Pulse the cranberries in a food processor until coarsely chopped.
- In a mixing bowl, combine the chopped cranberries with granulated sugar and mix well. Let it sit for about one hour to extract the natural juices.
- In another bowl, whisk together the vanilla pudding mix and cold milk until smooth and lump-free.
- Gently fold in the whipped topping with the pudding mixture, being careful not to overmix.
- Add the cranberry mixture to the whipped topping and pudding mix; stir until just combined.
- Fold in the mini marshmallows.
- If using, stir in the walnuts.
- Cover the bowl with plastic wrap and refrigerate for at least two hours.
- When ready to serve, give the salad a quick stir and transfer it to a serving dish. Garnish with additional walnuts or cranberries if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing as it may affect the texture of the whipped topping. For added flair, serve in a glass bowl to showcase the layers.