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vintage cranberry fluff salad recipe in a white bowl

Easy Cranberry Fluff Salad with Canned Cranberries

This 5 minute cranberry fluff salad is a vintage holiday favorite made with canned cranberry sauce, Cool Whip, Jello, pineapple, and marshmallows. A quick and easy no-bake dessert salad that’s creamy, fluffy, and perfect for Thanksgiving, Christmas, or potlucks.
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Prep Time 5 minutes
Servings: 4 servings
Course: Dessert, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can 14 oz whole berry cranberry sauce
  • 1 can 20 oz crushed pineapple, drained
  • 1 package 3 oz raspberry or cherry Jello gelatin mix (dry)
  • 1 container 8 oz Cool Whip, thawed
  • 2 cups mini marshmallows

Method
 

  1. In a large mixing bowl, stir together the cranberry sauce, drained pineapple, and dry Jello mix until fully combined.
  2. Fold in the Cool Whip until the mixture is creamy and evenly blended.
  3. Stir in the mini marshmallows.
  4. Cover the bowl and refrigerate for at least 2–3 hours (or overnight) to allow the flavors to meld and the salad to set.
  5. Give it a gentle stir before serving and enjoy! Optional garnishes are chopped nuts, cranberries, and mint sprigs.

Notes

  • Double the recipe for family holiday portions
  • You can lighten the recipe by using sugar free gelatin, coconut whipped topping, or replacing half of the whipped topping for blended cottage cheese.