A classic holiday dessert with a tangy twist. Our cranberry fluff is made with fresh cranberries, mini marshmallows, and whipped topping!
Nothing says the holidays quite like a nice bowl of cherry or pineapple fluff. It certainly brings back memories for me. With that being said, who wants to make the same thing year after year?
So, this year, treat your family to a classic dessert with a tangy twist. It’s our cranberry fluff. If you’re wondering what it tastes like, well, it’s just like cherry fluff but with fresh cranberries in place of the cherries.
The combination creates a sweet and tart flavor that we love. Best of all, it’s super easy to prepare. The hardest part is waiting for it to chill. So, shall we get started?
How to make cranberry fluff with cool whip:
First, wash and dry the cranberries. After that, place them into a blender or food processor.
Pulse them until they’re chopped but not mushy. Transfer the berries to a medium mixing bowl.
Next, add in the crushed pineapple and granulated sugar. Stir the ingredients together.
Cover them in plastic wrap and place them into the fridge to chill for at least 2 hours.
Then, remove the cranberry mixture from the fridge. Drain away any excess juice and transfer the ingredients to a large mixing bowl.
Now, add in the mini marshmallows and thawed whipped topping. Use a rubber spatula to combine the ingredients.
Last, transfer the fluff to a serving bowl and enjoy! That’s it, your cranberry fluff is done.
Kim and I hope you enjoy it and wish you all the best 🙂
Cranberry Fluff Tips:
- I recommend taste testing the cranberry and pineapple mixture before adding any sugar. Because, depending on the berries, 1/2 cup of sugar might be too much or too little. This is the best time to adjust the sweetness of the dessert.
- If you fail to drain away the excess juice from the pineapples and berries, then your fluff will turn out runny and watery. Nobody wants that.
- Pineapple chunks or tidbits can be used in place of the crushed variety. However, we recommend adding them to the cranberries in the blender or food processor so they can be chopped into small pieces.
- 12 Ounces Fresh Cranberries
- 8 Ounces Crushed Pineapple drained
- ½ Cup Granulated Sugar
- 2 Cups Miniature Marshmallows
- 8 Ounces Whipped Topping (1 tub Cool Whip, thawed)
- Place cranberries in a food processor or high powered blender. Pulse until they are finely chopped but not mush. Transfer to a medium bowl. Add the pineapple and sugar. Stir to combine. Cover with plastic wrap, and refrigerate for at least 2 hours.
- After two hours, drain any liquid from the cranberries. Stir in the marshmallows and whipped topping.
- Refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.