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A bowl of cranberry fluff salad topped with whipped cream, fresh cranberries, and rosemary—perfect for Easy Thanksgiving Dessert Recipes—sits on a light table with scattered cranberries, rosemary, and a wooden spoon nearby.

Cranberry Fluff Salad Recipe

Cranberry Fluff Salad is the sweet, creamy no-bake holiday side dish your table needs—quick to make with canned cranberries and always a festive crowd-pleaser!

Course Appetizer
Cuisine American
Keyword cranberry fluff salad, Cranberry Fluff with Canned cranberries
Prep Time 10 minutes
Rest Time 8 hours
Total Time 8 hours 10 minutes
Servings 12
Author momma lew

Ingredients

  • 1 Tub Cool Whip 8 ounces - more for optional garnish
  • 4 Ounces Cream Cheese room temp
  • 1 Canned Cranberry Sauce 15 ounces, whole berry
  • 1 Can Mandarin Oranges drained (15 ounces)
  • 2 Cups Miniature Marshmallows
  • 1 Cup Chopped Pecans
  • Fresh Cranberries optional garnish
  • Fresh Rosemary Sprigs optional garnish

Instructions

  1. Place the drained can of mandarin oranges in a food processor and do a couple short, choppy bursts until it resembles crushed pineapple. Drain the excess juice after chopping and set aside.
  2. Place the can of whole cranberry sauce in a bowl and use a fork or other utensil to break it up so that it turns into a normal looking cranberry sauce, with no remaining big chunks.
  3. Place the cranberry sauce, whipped topping, and cream cheese in a large mixing bowl and gently mix until well combined.
  4. Add the remaining ingredients and fold together until the ingredients are evenly distributed.
  5. Allow the Cranberry Fluff Salad to chill in the refrigerator for a few hours or overnight. This enhances the flavors and allows the ingredients to meld together.
  6. When you’re ready to serve the salad, if desired, you can garnish it with a dollop of cool whip, fresh cranberries, and a sprig of rosemary. Enjoy!

Recipe Notes

Store in the fridge, covered, for 3–4 days
Not freezer-friendly due to texture changes