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Cranberry Fluff Salad

Author Jen


  • 14 oz Whole Berry Cranberry Sauce
  • 20 oz drained Crushed Pineapple
  • 8 oz thawed Cool Whip
  • 3.5 oz Marshmallow Creme
  • 3 cups Mini Marshmallows


  • Stir together cranberry sauce and pineapple in a large bowl.
  • In another bowl combine cool Whip and marshmallow creme until well blended.
  • Fold mini marshmallows and fruit mixture into whipped topping mixture until well distributed.
  • Cover and refrigerate until ready to serve.