This delicious Cranberry Fluff Salad is the perfect holiday dessert made with cranberries, cool whip, marshmallows and pineapple!
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.
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:
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.
What’s your favorite way to enjoy cranberries?
Don’t forget to pin this recipe for Cranberry Fluff!
- 8oz crushed pineapple,
- 1 container of cool whip,
- 2 cups mini marshmallows,
- 1 14oz can of whole berry cranberry sauce.
Stir all of the cranberry fluff ingredients together until combined.
Refrigerate your cranberry fluff until you are ready to serve, minimum 2-3 hours.
Serve with wafer cookies, graham crackers or pretzels.
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