We are stepping back in time today for one more recipe in time for Thanksgiving (or the upcoming Christmas season)! Fluff. Let’s talk about fluff.
Fruity jello or fluff salads were never a family tradition for me. I do remember seeing fluff salads at some big family parties and I have no clue who brought them, but I remember thinking how strange they were. Is it dessert? Is it a “salad”? I’m still not sure, but I know as strange as it is, fluff is good!
And something about cranberry fluff seems kind of perfect for the holiday season. First, we eat cranberry sauce for Thanksgiving and we eat marshmallows on top of sweet potato casserole! So, this cranberry fluff is one of those recipes you can serve alongside your turkey spread or it could also be part of your dessert spread! I don’t know about you guys, but I always have a lot of cranberry sauce leftover to use up too.
You can make this cranberry fluff a couple of different ways. The quickest way is to buy whole cranberry sauce in a can and the whipped topping from the freezer section. But, if those aren’t your style, you can certainly make this more homemade by whipping up your own whipped cream and/or homemade cranberry sauce. It’s delicious either way so the choice is yours!
Add in some crushed pineapple, chopped walnuts for crunch, and of course, mini marshmallows and mix it all up and chill! I also recommend mixing this up the night before you plan to serve it as it tastes better once the marshmallows have time to sort of soak up all the cranberry and pineapple flavor!
- 1 (8-ounce) container whipped topping (or 3 cups homemade whipped cream - see note)
- 1 1/2 cups whole cranberry sauce (canned or homemade)
- 3 cups mini marshmallows
- 8 ounces crushed pineapple
- 1 cup chopped walnuts
- In a large bowl, add the cranberry sauce, whipped topping, crushed pineapple, marshmallows, and walnuts. Fold until combined.
- Transfer to a plastic container, cover, and chill for at least 4 hours or overnight. Serve. Fluff is best enjoyed within 2-3 days.
If you want to make your own whipped cream, whip about 1 1/2-2 cups heavy cream until soft peaks form. Sweeten with about 1/3 cup powdered sugar. Note that fluff may seem less stiff if using homemade whipped cream.
Serving Size:1/2 cup
Amount Per Serving: Calories: 208 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 15mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 3g