Description
Cranberry Fluff is a festive and refreshing no-cook dessert salad featuring a tangy blend of fresh cranberries, pineapple, marshmallows, shredded coconut, and crunchy pecans, all folded together with creamy Cool Whip. Perfect for holiday gatherings or potlucks, this vibrant dish offers a delightful mix of sweet and tart flavors with a light, fluffy texture.
Ingredients
Fruit Mixture
- 1 cup fresh cranberries, rinsed and drained
- 8 ounces pineapple chunks
- 8 ounces pineapple tidbits, drained (or crushed pineapple)
Mix-ins
- 2 cups miniature marshmallows
- 2 cups shredded coconut
- 1 cup chopped pecans
Others
- 8 ounces Cool Whip, thawed
Instructions
- Prepare the fruit puree: Pulse fresh cranberries and pineapple chunks together in a food processor or blender until well combined but still slightly textured. Transfer the mixture to a container and refrigerate for 2 hours to allow flavors to meld and chill.
- Combine ingredients: In a large bowl, mix the chilled cranberry-pineapple puree with miniature marshmallows, shredded coconut, drained pineapple tidbits, and chopped pecans. Stir gently to combine all components evenly.
- Fold in Cool Whip: Carefully fold the thawed Cool Whip into the mixture until fully incorporated, creating a light and fluffy texture.
- Chill for serving: Cover the bowl and refrigerate the cranberry fluff until ready to serve, typically at least 2 hours, allowing the flavors to marry and the dessert to firm up.
Notes
- For best texture, use fresh cranberries rather than dried or frozen.
- Letting the fruit puree chill for 2 hours enhances the flavor and prevents the Cool Whip from melting when mixed.
- Can be prepared a day ahead and stored refrigerated to save time.
- For added zest, a teaspoon of orange zest can be folded in with the Cool Whip.
- Make sure to drain the pineapple tidbits well to avoid excess liquid in the salad.
