Home Recipes Best Cranberry Fluff (Easy Recipe)

Best Cranberry Fluff (Easy Recipe)

I will never stop loving and praising fluff desserts, especially when they’re as delicious as this creamy cranberry fluff

Packed with cranberries, crushed pineapple, and marshmallows, this delightful salad is such a treat!

Sweet and Creamy Cranberry Fluff with Marshmallows
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It comes together quickly with minimal effort and only a handful of ingredients. It’s brightly colored and festive, making it perfect for the holidays.

Every year, cranberry fluff holds a special place in my heart. Learn how to make it yourself, and prepare to fall in love!

Cranberry Fluff 

This tasty recipe features cranberries, fluffy marshmallows, and delectable pineapple. It adds a splash of color to your table, which is why many people serve it around the holidays.

It has a light, creamy texture, making it a refreshing and comforting treat. And given how easy it is to prepare, it’s ideal for last-minute gatherings when you aren’t sure what to make.

Get ready to dazzle your guests with this sweet, eye-catching cranberry fluff. It’s perfect for any special occasion!

Cranberry Fluff Ingredients: Cranberries, Sugar, Crushed Pineapple, Mini Marshmallows and Cool Whip


You only need five ingredients for this simple dessert: 

  • Cranberries – Fresh cranberries work best for this recipe. Some versions suggest using canned cranberry sauce instead. But fresh berries provide the best taste. 
  • Sugar – Cranberries are tart and tangy. You need to add some extra sugar to help sweeten the mixture. 
  • Crushed pineapple – Don’t forget to drain the pineapples before adding them. Otherwise, the fluff will be too runny and won’t fluff up properly. 
  • Mini marshmallows – White or colored mini marshmallows work well. If all you have are full-sized marshmallows, cut them into smaller pieces. Then, you can use them. 
  • Cool Whip – Cool Whip is where the soft, fluffy consistency comes from. I don’t recommend substituting homemade whipped cream, as it isn’t as stable. 

Add a cup of chopped pecans for a crunchy, nutty contrast. Personally, I enjoy adding nuts to fluff. Otherwise, it’s almost too soft. 

How to Make Cranberry Fluff

One of the things I love most about fluff desserts is they’re ridiculously easy to make. Here’s what to do: 

1. Prepare the cranberries. Process the cranberries in a food processor until they’re well-chopped. (Not mushy or liquified.) 

Then, transfer them to a bowl and add the sugar. Mix well. 

2. Chill. Cover the cranberry-sugar mixture and let it chill in the fridge for at least 2 hours. Overnight is even better. 

3. Make the fluff. Once the cranberries are chilled, add the pineapple, marshmallows, and pecans. Mix well, then very gently stir in the Cool Whip. 

4. Chill (part 2). Cover the fluff with an air-tight lid or plastic wrap, and return it to the fridge. Let it chill for at least 2 hours before serving. Then, add any desired toppings, and enjoy! 

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A bowl of cranberry fluff with marshmallows and nuts, a delightful mix of flavors and textures

Tips for the Best Cranberry Fluff 

These simple tips will make your cranberry fluff the best it can be:

  • The chillier, the better. Let the cranberry mixture sit for a whole day to sweeten for best results. If you’re short on time, do so for at least 2 hours.
  • Cold cranberries are key. This step is in the actual recipe, but some people skip it. Don’t be one of those people! After mixing the cranberries with the sugar, let them chill for at least 2 hours. 
  • Get toasty with the nuts. Doing so gives them a bolder, nuttier flavor.
  • Thaw the Cool Whip. Let the Cool Whip thaw in the fridge overnight before adding it to the recipe. Don’t add it frozen. 
  • Add a festive garnish. Why not save a few fresh cranberries for the top? It’ll certainly make the dessert look prettier.
  • Hold off on the nuts. The longer the pecans sit in the mixture, the softer they’ll get. If you’re making the fluff ahead of time, leave the nuts out until right before you serve it. Doing so will keep them as crunchy as possible for as long as possible.


Here are a few fun variations to try:

  • Get creative with toppings. Serve the fluff with grapes, pecans, and marshmallows on top for an extra pop of texture.
  • Switch up the nuts. Pecans aren’t the only nuts that taste great in this recipe. Use whatever variety you like best. 
  • Make it even creamier. A block of cream cheese makes the dessert even richer and creamier. 
  • Get super fruity. You don’t have to stop at cranberries and pineapples. Add halved grapes, banana slices, apples, and more. 

Make Ahead and Storage Tips 

Because cranberry fluff tastes best cold, it’s an excellent make-ahead dish. Simply follow the instructions in the recipe card, but make the dish up to 24 hours ahead of time. 

To Store: Cover the bowl with an airtight lid or wrap it in plastic wrap. Then, place it in the fridge for up to 3 days. 

Best Cranberry Fluff (Easy Recipe)



Prep time



Whip up this cranberry fluff recipe for an easy dessert! It’s light, colorful, and full of the marshmallow sweetness we all love!


  • 12 ounces fresh cranberries

  • 3/4 cup granulated sugar

  • 8 ounces crushed pineapple, drained

  • 2 cups miniature marshmallows

  • 1 cup chopped pecans (optional)

  • 8 ounces Cool Whip


  • Add the cranberries to a food processor. Pulse until they’re well-chopped but not mushy. Pour them into a bowl and stir in the sugar. Cover and refrigerate them overnight (or for at least 2 hours).
  • Mix in the drained pineapple, marshmallows, and pecans (if using). Gently stir the Cool Whip into the cranberry mixture with a rubber spatula. Cover and refrigerate it for at least 2 hours.
  • Serve it and enjoy!


  • Cranberry fluff tastes better the next day, so I highly suggest you prepare it a day ahead. 
Cranberry Fluff

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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