Holiday Cranberry Fluff Salad - Kraft Recipes Top
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Holiday Cranberry Fluff Salad

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Make It

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  • Rinse frozen cranberries, then grind in food processor. Stir in the sugar and refrigerate overnight. Chop pecans and chop the celery very fine. Combine and refrigerate until time to combine ingredients.
  • On the following morning, Combine the egg, 1 teaspoon sugar and lemon juice in a small saucepan. Cook stirring constantly and vigorously with a wire whisk until smooth and thick. Stir in the marshmallows, stirring until melted. Cool.
  • When the egg mixture is cooled, fold in the Kraft Cool Whip until blended. Fold in the cranberry mixture, celery and pecans until well blended. Serve in a pretty glass bowl and Enjoy.

Special Equipment Needed


This recipe can be prepared with Splenda Blend for Baking. Use 1/2 the amount given in place of sugar. I have been serving this salad with Thanksgiving and Christmas dinners for nearly 50 years and it is a must-have in our family for these holidays. Tastes wonderful with traditional turkey.

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