Cranberry Fluff Salad Recipe
Indulge in the timeless delight of Cranberry Fluff Salad. Tangy cranberry, velvety cool whip, and rich cream cheese dance together for that perfect, old-fashioned holiday salad. Top it off with mandarin oranges, marshmallows, and pecans for the ultimate touch to this delectable side dish. Enjoy!
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Ingredients
- 15 ounces Mandarin Oranges one can, drained
- 15 ounces Whole Berry Cranberry Sauce one can
- 8 ounces Cool Whip one tub
- 4 ounces Cream Cheese room temp
- 2 cups Mini Marshmallows
- 1 cup Pecans chopped
- Fresh Cranberries optional garnish
- Fresh Rosemary Sprigs optional garnish
Instructions
- Place the drained can of mandarin oranges in a food processor and do a couple short, choppy bursts until it resembles crushed pineapple. Drain the excess juice after chopping and set aside.15 ounces Mandarin Oranges
- Place the can of whole cranberry sauce in a bowl and use a fork or other utensil to break it up so that it turns into a normal looking cranberry sauce, with no remaining big chunks.15 ounces Whole Berry Cranberry Sauce
- Place the cranberry sauce, cool whip, and cream cheese in a large mixing bowl and gently mix until well combined.8 ounces Cool Whip, 4 ounces Cream Cheese
- Add the remaining ingredients and fold together until the ingredients are evenly distributed.2 cups Mini Marshmallows, 1 cup Pecans
- At this point you can totally dig in, but my personal preference is to pop it in the fridge for at least 8 hours (overnight). This gives the flavors a chance to mingle. Totally up to you – this step is all about your taste buds.
- When you’re ready to serve the salad, if desired, you can garnish it with a dollop of Cool Whip, fresh cranberries, and a sprig of rosemary. Enjoy!Fresh Cranberries, Fresh Rosemary Sprigs
Notes
- Store in a sealed container, in the fridge, for up to 4 days. Do not freeze. You may have water buildup in the bottom of the bowl, akin to what yogurt does, after storing for a day or two. If so, it’s not ruined! Simply stir it in or drain it off, whichever you choose works fine.
- If your cream cheese is too cold and not easy to stir, simply place it in a separate bowl and stir it until creamy before adding it to the large mixing bowl with the other ingredients.
- If you would like a stronger cranberry flavor, add more cranberry sauce or even a box of cranberry jello. Just the powder, not prepared.
- If you don’t like the pecans, you don’t have to add them. It won’t hurt the salad to leave them out.
- If you want to use homemade cranberry sauce, that’s just fine, but be aware of how thin it is as this could make your salad soupy rather than fluffy.
- You can use homemade whipped cream, but be sure to add a bit of sugar if you like the sweet factor of fluff salads because homemade whipped cream isn’t as sweet as store bought, unless you add sugar to it yourself. This will all depend on your preferences.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 163mg | Fiber: 2g | Sugar: 28g | Vitamin A: 505IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg
Servings: 10 servings
Calories: 264kcal
Cost: $10.00