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Cranberry Fluff

Cranberry Fluff: The Best No-Bake Holiday Delight

Cranberry Fluff is a vibrant, no-bake dessert that combines tart cranberries and sweet pineapple, perfect for holiday gatherings.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 120

Ingredients
  

For the Cranberry Compote
  • 2 cups fresh cranberries Frozen can be used without thawing.
  • ½ cup Stevia Sweetener Can substitute with granulated sugar.
For the Fluff
  • 1 can crushed pineapple Ensure well-drained.
  • 2 cups mini marshmallows Available in assorted colors.
  • 1 container refrigerated lite whipped topping Thawed.
Optional Add-ins
  • ½ cup chopped pecans Can substitute with walnuts or omit.

Equipment

  • Saucepan
  • Mixing Bowl
  • fine-mesh sieve

Method
 

Step-by-Step Instructions
  1. Rinse and prepare cranberries by removing any soft or damaged berries and stems.
  2. Cook cranberries with Stevia sweetener and water over medium heat for 8-10 minutes.
  3. Cool the compote to room temperature, then chill in the refrigerator for at least an hour.
  4. Drain the crushed pineapple over a bowl for 5-10 minutes to remove excess juice.
  5. Combine chilled cranberry compote with drained crushed pineapple in a mixing bowl.
  6. Fold in mini marshmallows gently to avoid crushing them.
  7. Fold in the thawed light whipped topping until just combined.
  8. If using, gently fold in chopped pecans.
  9. Transfer to a decorative serving dish, layering for visual appeal.
  10. Chill thoroughly for at least 4 hours or overnight before serving.
  11. Garnish before serving, if desired, with additional marshmallows or nuts.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 1gFat: 2gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 16gVitamin C: 5mg

Notes

Ensure the cranberry mixture is completely cooled before folding in whipped topping to maintain the light texture. Enjoy variations with different fruits if desired.

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