Easy Cranberry Fluff Recipe
An easy recipe for the classic cranberry fluff dessert – perfect for Thanksgiving or Christmas! This version is made with cool whip and pineapple.
If you’ve ever been to a potluck or holiday gathering in the South or Midwest, there’s a good chance you’ve seen ambrosia on the table. It’s a dessert that’s usually prepared with cool whip, mini marshmallows, and some kind of canned fruit.
Well, this Cranberry Fluff is like the holiday version of it. I made it for the first time ever during the holidays last year and have been dreaming of it ever since!
- Cranberries – Fresh cranberries give this fluff it’s seasonal twist.
- Cool Whip – Some versions of fluff may use heavy whipping cream and a mixer, but cool whip is our preferred base and makes this recipe super easy.
- Marshmallows – Mini-marshmallows help sweeten up this dessert and balance out the tangy cranberries.
- Pineapple – You’ll want to use canned pineapple. I like to use Dole crushed pineapple
- Coconut – Shredded coconut adds texture and a little extra sweetness. Be sure to use sweetened coconut.
What other ingredients can you put in it?
Some people prefer to but nuts in their cranberry fluff. Chopped pecans work great. Others like to add sliced grapes or even mandarin oranges.
Can you freeze it?
Unfortunately cranberry fluff does not freeze well so we do not recommend putting it in the freezer.
How long does it stay good?
When stored in an airtight container in the refrigerator, cranberry fluff should keep for about a week.
How To Make
First, we’ll want to use a food processor to blend the cranberries with one can of the crushed pineapple.
Pulse the blender until your cranberries and pineapple have been well chopped and incorporated. You don’t want them to be completely pureed. (See picture below.)
Next, place the processed cranberries and pineapple in a large mixing bowl along with the other can of pineapple, shredded coconut and mini marshmallows. Gently mix with a spatula until well combined.
Add your Cool Whip and gently fold it into the cranberry pineapple mixture.
After it’s been mixed, store in the fridge in an airtight container for several hours – preferably overnight.
1.5 Cups Fresh Cranberries
2 8oz Cans of Crushed Pineapple
2 Cups Mini Marshmallows
1.5 Cups Shredded Coconut
8oz Container of Cool Whip
Add the cranberries and one can of the crushed pineapple to a food processor. Pulse until chopped and incorporated.
Add the cranberry pineapple mixture to a large mixing bowl. Add the other can of crushed pineapple, mini marshmallows, and shredded coconut. Gently mix with a spatula.
Add the cool whip. Gently fold in until well-combined.
Store in an air-tight container in the refrigerator for several hours – preferably overnight.