Cranberry Fluff Salad
A delightful mix of creamy whipped topping, tart cranberry sauce, and sweet mini marshmallows creating a fluffy, vibrant salad perfect for any occasion.
Ingredients
Main ingredients
- 1 can 20-ounce can crushed pineapple, drained
- 1 can 14-ounce can whole berry cranberry sauce
- 1 container 8-ounce container frozen whipped topping, thawed
- 3 cups mini marshmallows
- ½ cup pecans, finely chopped
Instructions
Preparation
- Gather all your ingredients on the countertop.
- In a large mixing bowl, combine the drained crushed pineapple with the whole berry cranberry sauce. Stir well until blended.
- Add the thawed whipped topping into the pineapple and cranberry mixture. Gently fold until combined and creamy.
- Introduce the mini marshmallows into the mix and fold them in carefully to keep them whole.
- Sprinkle in the finely chopped pecans and fold gently.
- Cover with plastic wrap or a lid and chill in the refrigerator for at least 2 hours.
- Once chilled, stir and scoop into a serving bowl. Garnish as desired and enjoy!
Notes
For a tropical twist, consider adding coconut flakes along with the pineapple. You can also substitute crushed pineapple with fresh pineapple or use Greek yogurt instead of whipped topping for a lighter version.