Cranberry Fluff Salad

Hey, if you’re new here, welcome!  My name is Jenna and I love my air fryer! Plus, if you also follow the WW program most of my recipes will have the points added in the notes section. 

Cranberry fluff is not your average salad and it has become a staple side dish at many homes during Thanksgiving. Not only it is easy to make this favorite dish even saves space in the oven because it’s just a salad that you can keep cool in the fridge.  

I lightened this dish up by replacing the sugar with a can of crushed pineapple which will help sweeten the cranberries up and using Cool Whip instead of heavy cream. The Instant vanilla pudding gives it even more flavor.  

What Ingredients do I need? 

In this section you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for. 

Cool Whip   – This is frozen whipped topping and it can be found in the freezer section of your grocery store. 

Instant Vanilla Pudding – I used sugar-free vanilla pudding but regular can also be used 

Raw Cranberries  – Use a food processor to finely chop them

Crushed Pineapple  – drained 

Marshmallows  – pre-cooked, and chopped. 

 How to make Cranberry Fluff 

To print the full recipe please see the recipe card below. 

1. Pulse the cranberries in a food processor until they look like the picture above the recipe. 
2. Combine chopped cranberries and pineapple and let it set in the refrigerator. 
3. After 30 minutes, Add remaining ingredients.  
4. Refrigerate and allow to stand overnight for flavors to develop.
5. Makes about 10-12 servings, serving size: 1/2 cup. 

Other Recipes to Try 

3 Ingredient Cherry Sorbet 

3 Ingredient Fudge Pop 

Oreo Ice Cream Cake 

Oreo Fluff

Chocolate Peanut Butter Fudge 

If you’ve tried this Cranberry Fluff  recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest

How do you figure out points for recipes? 

Nutrition info is calculated with the zero point food included in the recipe. If you’re using the nutrition info to figure out points it might not be the same as what the points are listed in the notes section. I use the recipe builder to calculate points. Myfitness pal for nutrition info. 

Why am I still getting different points from what you have listed? 

This could be quite a number of reasons and here are a few that I have come across. 

Number of servings 

Different brand used 

Low-Fat vs Fat-Free ingredients

Using the nutrition info calculator instead of the recipe builder  

Print