Place cranberries in a food processor or high powered blender. Pulse until they are finely chopped but not mush. Transfer to a medium bowl.
12 ounces fresh cranberries
Add the pineapple and sugar. Stir to combine. Cover with plastic wrap, and refrigerate for at least 2 hours.
8 ounces crushed pineapple, ½ cup granulated sugar
After two hours, drain any liquid from the cranberries. Stir in the marshmallows and whipped topping.
2 cups mini marshmallows, 8 ounces whipped topping
Refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2-cup of the cranberry fluff. Actual calories will vary. For more information and tips, please refer to the post.