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Cranberry Fluff Salad

It wasn't Thanksgiving without my grandmother's cool and tangy cranberry fluff. With only four ingredients, it's a cinch to make. Now my siblings and I carry on her tradition. —Leah Nicholes, San Diego, California
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10 servings


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 cups sugar
  • 2 cups heavy whipping cream
  • 1 cup chopped pecans, toasted


  • Pulse cranberries in a food processor until coarsely chopped; transfer to a large bowl. Stir in sugar; refrigerate, covered, at least 2 hours.
  • To serve, beat cream until soft peaks form. Stir pecans into cranberry mixture; fold in whipped cream. If desired, top with additional cranberries and chopped pecans.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 413 calories, 26g fat (12g saturated fat), 66mg cholesterol, 19mg sodium, 47g carbohydrate (43g sugars, 3g fiber), 2g protein.

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