4-Ingredient Cranberry Fluff

A bowl of cranberry fluff with a spoonful taken out of it.

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My cranberry fluff is whole berry cranberry sauce, cream cheese, Cool Whip, and mini marshmallows folded together until light and airy. It takes 5 minutes to mix up, then chills in the fridge. I serve it as a side or a light dessert at Thanksgiving and Christmas, and you can make it up to 2 days ahead.

Prep Time5

Chill Time1

Total Time1 5

Course: Christmas Recipes, Desserts, Side Dishes, Thanksgiving Recipes

Cuisine: American

Servings: servings

Calories: 203kcal

Author: Samantha Erb

Equipment

medium mixing bowl
Hand mixer
Rubber spatula

Ingredients

1 (14-ounce) can cranberry sauce whole berry
8 ounces cream cheese softened
8 ounces Cool Whip thawed
2 cups mini marshmallows

Instructions

In a medium bowl, use a hand mixer to whip the softened cream cheese for 2 to 3 minutes until fluffy.
Mix in the cranberry sauce until it's swirled through. Then use a spatula to gently fold in the Cool Whip.
Gently fold in the mini marshmallows.
Cover the bowl and chill for at least 1 hour before serving.

Notes

Let the cream cheese soften on the counter for about 30 minutes and let the Cool Whip thaw in the fridge overnight before you start.

Jellied cranberry sauce works too, but mash it with a fork before adding it in the cream cheese.

If the fluff still looks loose after chilling, stir in another 1/2 cup of mini marshmallows.

This can be made up to 2 days in advance and stored in the fridge, covered. Just give it a quick stir before serving.

Store leftovers covered tightly in the fridge for up to 3 days from the time it was made. I don't recommend freezing it.

Nutrition