Make Ahead Cranberry Salad

5 from 2 votes

This make-ahead cranberry salad is a perfect blend of tart cranberries, sweet marshmallows, and creamy whipped topping, creating a refreshing and festive side dish. It’s easy to prepare in advance, allowing the flavors to meld beautifully while freeing up time on the day of serving. Topped with crunchy walnuts, this vibrant salad is an ideal complement to any holiday meal.

Course Sides

Cuisine American

Keyword Christmas, cranberry fluff, fresh cranberries, Thanksgiving

Prep Time 15

Chill Time 5

Servings servings

Calories 169kcal

Author Laura

Equipment

Ingredients

12 oz bag fresh cranberries
1 cup sugar
8 oz can crushed pineapple
1 pint or 2 cups whipping cream
2 cups mini marshmallows
½ cup chopped walnuts

Instructions

In a food processor, add cranberries and pulse until coarsely chopped.
In a large bowl, add chopped cranberries, sugar, and crushed pineapple. You use juice and all with the pineapple. Mix together and let sit in the fridge for 1 hour. About halfway through refrigeration time. Take it out and give it a good stir.
Once the cranberry mixture has sat in the fridge for 1 hour, whip the whipping cream until almost to stiff peaks.
Add the marshmallow mixture to the cranberry mixture and stir to combine. Then fold in the whipped cream.
Place mixture back in the fridge and refrigerate for at least 4 hours or overnight. When ready to serve, fold in walnuts. Serves 20.

Nutrition