This Fluffy Cranberry Fruit Salad with Pineapple is a delicious twist on the traditional cranberry sauce served at holiday meals. It’s filled with ground cranberries, crushed pineapple, mini marshmallows, and whipped cream and makes the best side dish or dessert for Thanksgiving or Christmas dinner.
Mix chopped cranberries together with pineapple and sugar. Refrigerate overnight. This is really important. If you don't refrigerate overnight, the berries will be very tart and the salad will not taste as good.
The next day, stir the cranberry mixture into the mini marshmallows. Fold in the whipped topping.
Refrigerate for 2-3 hours to allow the flavors to blend. The longer, the better, up to overnight.
If you prefer the salad fluffier, add more whipped topping and/or more marshmallows to reach your desired consistency.Store leftovers in an airtight container in the refrigerator for up to 4 days. If the juice separates a bit, simply stir the salad to recombine and incorporate the juice into the whipped topping again.