Cranberry Fluff Salad


  • 1 (15 oz.) can whole-berry cranberry sauce
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 small (3.4 oz.) package white chocolate instant pudding {or a (1 oz. ) package sugar-free works fine}
  • 1 1/2 c. miniature marshmallows
  • 1 c. chopped pecans
  • 1 (8 oz.) container Cool Whip {Lite Cool Whip work fine, or use homemade freshly whipped cream instead}


  1. Combine cranberry sauce, pineapple, and dry pudding mix in a large mixing bowl; stir until mixed. Add marshmallows and pecans; stir. Add Cool Whip and fold in until well combined.
  2. Cover and refrigerate at least 4 hours or overnight.

Source:  The Kitchen is My Playground