Thanksgiving is notorious for being the holiday that involves overworking your oven, your neighbor’s oven, and enlisting the help of anyone else’s oven that lives in a ten mile radius. Between the turkey, squash, bread, pies and casseroles, you end up heating up the house to approximately 574957982° and making yourself stress out and miserable on what should be a joyous and warm (not sweltering) time with friends and family.
So why not make dessert easier on yourself and make something no-bake? I’ve heard this one called many different things over the years, but I’ve always known it as Cranberry Fluff.
It’s sweet, it’s tangy, it’s marshmallow-y… really, what more do you want? It’s also so easy it’s ridiculous. I’ve laid out the steps, but quite frankly you could just dump everything in a huge bowl and shake it like a Polaroid picture and it would probably turn out just fine.
This is the sort of dish that you WANT to make ahead of time – so make life easier on yourself, and make this the day before Thanksgiving. Cover the bowl and let it sit in the fridge – it only gets better as it sits, if you ask me. But don’t make it too far ahead of schedule… you wouldn’t find it quite as appetizing after three days or so.
I like mine to be more creamy, but I know people who prefer it to be chunkier. If that’s the case, add another half a jar of whole cranberry sauce and an extra cup of marshmallows.
Of course if you prefer to go homemade with all the ingredients, be my guest. I’ll never scoff at a person for doing that, since that’s what I prefer as well! However, the whole point of this recipe is that it’s quick and easy, so if you want to make it less quick and easy, that’s your prerogative.
Have a different variation on Cranberry Fluff that you swear by? Make sure you follow me on Instagram and tag your recipes with #stressbaking so that I can see yours! ???? ????Print
All you need are four ingredients to make this creamy, sweet and tangy no-bake dessert!
- 1 14-ounce can whole berry cranberry sauce
- 1 20-ounce can crushed pineapple, drained
- 8 ounces Cool Whip, thawed
- 2 cups mini marshmallows
- 1/4 cup orange zest (optional)
- Fresh cranberries for garnish
- In a large bowl, combine cranberry sauce and crushed pineapple.
- Add Cool Whip and stir until well combined.
- Add mini marshmallows and stir again until well combined. Also add orange zest at this time (if you’ve chosen to include it).
- Cover and chill for at least a couple hours. Top with fresh cranberries and serve. Enjoy!
If you prefer it less creamy, add an additional cup of mini marshmallows and/or another half a jar of whole cranberry sauce.