Pioneer Woman Cranberry Fluff Salad

Pioneer Woman cranberry fluff salad is an easy no-cook holiday side made with cranberry sauce, crushed pineapple and whipped cream, then chilled until set. That makes it a go-to Thanksgiving or Christmas dish for potlucks and big dinners, since you mix it the night before and serve it cold.

The cream cheese has to be fully smooth before you add the heavy cream, so beat it alone for two to three minutes first. Skipping that step leaves lumps in the whipped base, which means the filling never gets that light, mousse-like texture.

Most fluff salads fold everything into plain whipped cream, but this version builds the base from cream cheese and heavy cream whipped together. Toasted pecans and a hit of orange zest push it past the usual one-note sweetness, and those two additions are what set her recipe apart.

Pioneer Woman Cranberry Fluff Salad

Recipe by Bilel

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

411

kcal

A chilled, creamy side that folds cranberry sauce and crushed pineapple into a whipped cream cheese base with toasted pecans and marshmallows.

Ingredients

• 1 cup pecans

• 1 (20-ounce) can crushed pineapple, drained and patted dry

• 1 (14-ounce) can whole cranberry sauce

• 2 cups miniature marshmallows, plus more for garnish

• 1 teaspoon grated orange zest

• 1/2 teaspoon vanilla extract

• Pinch of kosher salt

• 4 ounces cream cheese, at room temperature

• 1 cup heavy whipping cream

Directions

• Toast the pecans:Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until fragrant and lightly browned, about 10 minutes. Let cool for 10 minutes, then roughly chop and transfer to a large bowl.
• Combine the fruit mixture:Add the drained pineapple, cranberry sauce, marshmallows, orange zest, vanilla and salt to the pecans. Stir to combine, then set aside.
• Whip the base:In the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese until light and fluffy, 2 to 3 minutes. Add the heavy cream and mix on medium-high speed until stiff peaks form, about 2 minutes.
• Fold and chill: Fold the whipped cream into the cranberry mixture until well combined. Chill for at least 2 hours and up to overnight. Garnish with more marshmallows before serving.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How dry does the crushed pineapple need to be?

Drain the crushed pineapple through a fine mesh strainer, then press it with paper towels until almost no liquid comes out. Extra moisture thins the whipped base and makes the salad runny after chilling, so this step is worth the extra minute.

Can I use jellied cranberry sauce instead of whole berry?

You can use whole berry cranberry sauce or jellied, but whole berry gives better texture since you get actual cranberry pieces in every bite. Jellied dissolves more evenly, which some people prefer for a smoother result.

What can I use instead of pecans?

Swap the pecans for walnuts or leave them out entirely if allergies are a concern. The toasting is what gives them their flavor here, so whatever nut you choose, toast it first.

Why does it need to chill for so long?

The salad needs at least two hours in the fridge because the marshmallows soften and the flavors blend during that time. Overnight is even better, since the texture firms up and the cranberry flavor gets stronger.

Can I use Cool Whip instead of whipping cream from scratch?

Cool Whip works as a shortcut, but the texture is noticeably different from scratch-whipped cream cheese and heavy cream. The homemade version tastes richer and holds up better over two to three days in the fridge