Cranberry Fluff Salad Recipe

Name: Cranberry Fluff Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Not Cool Whip; 1/4 cup water; 1 1/4 teaspoons gelatin; 1/2 teaspoon cream of tartar; 16 ounces container of heavy whipping cream; 1/4 cup powdered sugar; 1 1/2 teaspoons pure vanilla extract; Everything Else; 2 1/2 cups fresh cranberries; 1/2 cup granulated sugar; 1/2 cup red jam (I like cherry or seedless raspberry); 20 ounces can of crushed pineapple; 3 cups mini marshmallows

Servings: persons

Not Cool Whip
1/4 cup water
1 1/4 teaspoons gelatin
1/2 teaspoon cream of tartar
16 ounces container of heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons pure vanilla extract
Everything Else
2 1/2 cups fresh cranberries
1/2 cup granulated sugar
1/2 cup red jam (I like cherry or seedless raspberry)
20 ounces can of crushed pineapple
3 cups mini marshmallows

1
Combine the gelatin and the water in a small saucepan. Bring to a simmer on medium low heat, then take it off the heat. Allow gelatin to completely cool (no, seriously--unless you want whip cream soup).
2
In a mason jar or other container with a lid, combine 1/2 cup whipping cream with the cream of tartar. Shake until thoroughly combined and there are no chunks. Combine the tartar/cream mix with the gelatin and the rest of the whipping cream in a stand mixer fitted with a whip attachment or use electric hand beaters. Beat on medium high until soft peaks form, about two minutes. Turn the mixer to low and stream in the powder sugar, then add the vanilla.
3
Prep the cranberries. In the bowl of a food processor, blitz the cranberries and sugar together for 15 seconds. The cranberries should be very small pieces. If a few halves remain, all the better. In a large mixing bowl, mix together the cranberry/sugar mixture and the jam with a spatula. Add the pineapple chunks and marshmallows. Finally, fold in the stabilized whipped cream. Some insist fluff must be served frozen. I prefer my fluff chilled. It will keep about 2 days in your fridge.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Not Cool Whip, 1/4 cup water, 1 1/4 teaspoons gelatin, 1/2 teaspoon cream of tartar, and more.

Yes, Cranberry Fluff Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry Fluff Salad

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