Looking for a delicious and simple dessert? Try our Easy Cranberry Cheesecake Fluff Salad recipe! This creamy and tangy treat combines the flavors of cranberry and cheesecake in a light and fluffy salad. Perfect for any occasion, this dessert is sure to please your guests.
Not only is this dessert incredibly delicious, but it's also ridiculously easy to make. No baking required! It's a foolproof recipe that even the most novice cook can conquer. Easy Cranberry Cheesecake Fluff Salad is a crowd-pleasing treat that brings a burst of cranberry flavor to any occasion. Whether you're serving it as a side, dessert, or sneaking spoonfuls straight from the bowl, it's sure to please with its creamy and tangy goodness.
Let us know how you liked it in the comments and ratings below!
Try some of our other favorite desserts: Berry Cheesecake Salad, Chocolate Banana Split Cake, Kahlua Trifle Cake, or Southern Punch Bowl Cake.
Jump to:
What do I need to make Cranberry Fluff Salad?
- cream cheese, softened
- granulated sugar
- whipped cream (Cool Whip)
- mini marshmallows
- fresh whole cranberries
- crushed pineapple
- walnuts or pecans
FAQs
Cranberry Fluff Salad is a sweet and tangy dessert or side dish often served during the holidays. It's made with cranberries, crushed pineapple, marshmallows, and whipped cream, sometimes including nuts and other fruits.
Yes, Cranberry Fluff Salad can be made a day in advance. This allows the flavors to meld together nicely. Store it in the refrigerator until ready to serve.
Freezing is not recommended as the texture of the whipped topping and marshmallows may change upon thawing.
Yes, you can use frozen cranberries. Thaw them completely and drain any excess liquid before chopping and mixing with sugar.
Top Tips
- Make sure the cream cheese is softened to room temperature before using it. This will ensure a smooth and creamy texture.
- If you do not have whipped cream, you can also use 2 cups of heavy whipping cream. Using a hand mixer, combine with the cream cheese and sugar, until stiff peaks form.
- Store the dessert in an airtight container in the refrigerator for up to 2-3 days.
How to make Cranberry Fluff
- In a food processor or blender, place 1 cup granulated sugar, can of crushed pineapple (including the juice), and ½ cup walnuts or pecans.
- Pulse until coarsely chopped, but not mushy. Cover and refrigerate for 1 hour.
- In a medium or large mixing bowl, with a hand mixer, beat softened cream cheese and ½ cup granulated sugar, until smooth.
- Fold in whipped topping.
- Next, fold in miniature marshmallows.
- After 1 our, drain most of the juice from the fruit mixture, then gently stir into the cream cheese mixture. Cover and refrigerate 3-4 hours or overnight.
Easy Cranberry Cheesecake Fluff Salad
Ingredients
- 12 oz fresh cranberries
- 1 ½ cups granulated sugar, divided
- 1 cup crushed pineapple, undrained
- ½ cup walnuts or pecans
- 2 cups miniature marshmallows
- 8 oz cream cheese, softened
- 8 oz whipped topping
Instructions
- In a food processor or blender, place 1 cup granulated sugar, can of crushed pineapple (including the juice), and ½ cup walnuts or pecans.
- Pulse until coarsely chopped, but not mushy. Cover and refrigerate for 1 hour.
- In a medium or large bowl, with a hand mixer, beat softened cream cheese and ½ cup granulated sugar, until smooth.
- Fold in whipped topping.
- Next, fold in miniature marshmallows.
- After 1 our, drain most of the juice from the fruit mixture, then gently stir into the cream cheese bowl. Cover and refrigerate 3-4 hours or overnight.
Leave a Reply