Cranberry Fluff Salad Recipe with Cool Whip
This festive cranberry fluff salad is a light and creamy make-ahead dessert featuring fresh chopped cranberries, raspberry Jello, and sweet mini marshmallows. By using Greek yogurt and Cool Whip instead of heavy cream and cream cheese, it delivers the perfect fluffy balance of sweet and tart flavors for your holiday table.
Equipment
- glass mixing bowl I use a 2.3 qt (9.2 cups) for this recipe
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Ingredients
- 12 oz fresh cranberries chopped; *see notes for frozen cranberries
- 2 tablespoon fresh lime juice
- 8 oz Cool Whip (defrosted overnight in fridge for best results)
- ½ cup plain low-fat plain Greek yogurt
- 3 oz raspberry jello
- 2 cups mini marshmallows
Instructions
- Pulse cranberries in a food processor in short bursts until finely chopped, pausing occasionally to scrape down the sides of bowl. Pour lime juice over chopped cranberries; remove the processor blade and set bowl aside.
- In a glass mixing bowl, gently mix thawed whip and Greek yogurt. Do not overmix.
- Fold in the dry raspberry jello powder until mixture is pink throughout. Then fold in the marshmallows.
- Give the cranberries and lime juice a quick stir, then gently fold into the whip mixture until combined.
- Cover bowl with lid or plastic wrap and chill for 24 hours before serving. Keep chilled until ready to serve.
Notes
*You can use frozen cranberries. Just be sure to thaw them completely and drain any excess liquid before pulsing them in the food processor so they don't water down your fluff. I suggest allowing the cranberries to sit on a thick layer of paper towles, an old clean kitchen towel, or a cheesecloth to absorb as much moisture as possible.
Pulse the fresh cranberries in the food processor in short bursts until they’re finely chopped, but not pureed. Small pieces soften and sweeten faster as the salad chills, and they keep a little texture in each bite. When you mix everything together, fold gently so the Cool Whip stays light and fluffy.
For the best flavor and texture, make this fluff 24 hours before serving. That rest lets the cranberries soften and sweeten, and it’s ready to serve straight from the fridge.
Nutrition
Calories: 123kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 69mgPotassium: 56mgFiber: 1gSugar: 19gVitamin A: 68IUVitamin C: 6mgCalcium: 41mgIron: 0.1mg
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