Cranberry Fluff

Cranberry Fluff— Tart cranberries, crushed pineapple & marshmallows combine in one bowl for a quick, creamy holiday dessert ready in 10 minutes!

Prep Time 10

Chilling Time 2

Total Time 2 10

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

20 Ounces Crushed Pineapple with Juice 1 Can, Do Not Drain
1 Package Instant Vanilla Pudding 1 Small Package, 3.4 Ounces
14 Ounces Whole Berry Cranberry Sauce 1 Can
8 Ounces Frozen Whipped Topping Thawed
2 Cups Mini Marshmallows
½ Cup Chopped Pecans

Instructions

Combine Base. In a large bowl, stir together the crushed pineapple and the instant vanilla pudding until they are well combined.
20 Ounces Crushed Pineapple with Juice, 1 Package Instant Vanilla Pudding
Add Cranberry. Stir in the cranberry sauce and mix well.
14 Ounces Whole Berry Cranberry Sauce
Fold in Fluff. Fold in the whipped topping.
8 Ounces Frozen Whipped Topping
Fold in Add-Ins. Add the mini marshmallows and chopped pecans, and gently fold them in.
2 Cups Mini Marshmallows, ½ Cup Chopped Pecans
Chill. Cover and refrigerate for at least 2 hours until well chilled. Serve and Enjoy!

Notes

My Top Tips

♡ Do not drain the crushed pineapple! This recipe needs both the fruit and the juice.

♡ Keep the fluff from deflating by folding in the whipped topping without stirring.

Make-Ahead & Storage

Make-Ahead: You can make this Cranberry Fluff early in the day and refrigerate it until it is time to serve. Or, if you want to make it the day before, make it up to the point of folding in the mini marshmallows and chopped pecans, cover, and refrigerate it. One hour before you wish to serve it, fold in the marshmallows and pecans. This keeps the marshmallows from becoming soggy and makes the dessert look fresh.

Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Freezing: This dessert does not freeze well.

Nutrition

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