One of my favorite flavors of the fall season is cranberry! It’s such a forgotten about berry that is so versatile! Besides enjoying the berries on my holiday plate, I love to enjoy them in cakes, cookies, salads and this cranberry fluff recipe.
*This recipe is sponsored by Voortman Bakery. All opinions are my own.
This cranberry fluff recipe is the perfect addition to your holiday dessert buffet. Often times we enjoy all of our holiday leftovers a day or two after the main holiday and a small sweet treat or dessert like this recipe is perfect. It has a real old-fashioned taste to it, reminding me of the ambrosia salad my grandmother used to make.
This Hawaiian cheesecake salad made with fresh fruits and mixed into a creamy cheesecake filling is another delicious fruit recipe to enjoy as well.
How to make this Cranberry Fluff recipe:
Mix together: 8oz crushed pineapple, 1 container of cool whip, 2 cups mini marshmallows, 1 14oz can of whole berry cranberry sauce. Stir it all together until combined. Refrigerate until you are ready to serve.
I like to serve cranberry fluff with our favorite wafer cookies from Voortman bakery.
Voortman’s new White Chocolate Cranberry wafers are the perfect way to scoop up some of this cranberry fluff! The White Chocolate Cranberry Wafers are baked with real cranberries and made with no artificial colors or flavors AND no high-fructose corn syrup.
- 8oz crushed pineapple,
- 1 container of cool whip,
- 2 cups mini marshmallows,
- 1 14oz can of whole berry cranberry sauce.
Stir all of the ingredients together until combined.
Refrigerate until you are ready to serve, minimum 2-3 hours.
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What’s your favorite way to enjoy cranberries?
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