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5 from 1 vote

Best Cranberry Salad Ever

This is a delightfully fluffy and flavorful fruit salad. Easy to put together and ready to serve in 4 hours, but if you can, let it sit overnight. It really is much better the next day.
Servings: 10
Author: Good Dinner Mom


  • 1 12 ounce package fresh or frozen cranberries
  • 1 cup sugar
  • 1 8 ounce can crushed pineapple, juice and all (the small cans, like a tuna can)
  • 1/2 cup chopped walnuts
  • 1 to 2 cups mini marshmallows
  • 1 pint heavy whipping cream


  • Chop cranberries with a food processor. Not too finely.
  • In a bowl, mix cranberries with the sugar, crushed pineapple and walnuts. Place this mixture in fridge for one hour for flavors to meld and sugar to dissolve completely.
  • Remove cranberry mixture from refrigerator. Set aside.
  • Beat the whipping cream into stiff peaks.
  • Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
  • Then slowly fold in the whipped cream, until it's completely pink and beautiful!
  • Refrigerate for at least 4 hours, but overnight is even better.
  • Cook's Note: If the dessert seems a bit watery, don't worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure your cream is whipped into stiff peaks. You can also add more marshmallows, if necessary.
  • Also, I just received a tip (Thanks, Katie R.) that the cranberry salad is excellent served frozen. It serves up pretty hard so remove from freezer about 5 minutes before serving and cut into squares.