Fluffy Cranberry Marshmallow Ambrosia Salad Recipe for Easy Festive Parties

Imagine walking into a cozy kitchen, the air tinged with the sweet, tangy aroma of cranberries and citrus, mingling with the unmistakable scent of marshmallows melting ever so slightly into creamy goodness. The first time I whipped up this Fluffy Cranberry Marshmallow Ambrosia Salad, it was the night before our annual holiday potluck, and I’ll be honest—the anticipation was almost too much. As I folded the ruby-red cranberries into the pillowy mix, I had that little pause moment where you just know you’re onto something truly special. It’s the kind of dish that feels like a celebration all on its own, with its vibrant colors and nostalgic flavors.

Growing up, ambrosia salad was a staple at every family gathering—my grandma would make a version loaded with mandarin oranges and coconut, and we’d all sneak little spoonfuls before dinner. Years ago, when I was knee-high to a grasshopper, I remember the excitement as bowls of this sweet, festive salad appeared on our table. But let’s face it, this cranberry marshmallow variation is the one I wish I’d stumbled on sooner. It’s got that pure, nostalgic comfort, plus a little tart twist that makes each bite pop.

Honestly, my family couldn’t stop sneaking bites straight from the mixing bowl (and yes, I caught my husband with a spoon more than once). Friends rave about how it brightens up any holiday spread and brings a burst of color to their Pinterest boards. Whether you’re hosting a festive brunch, looking for a sweet treat for your kids, or just need something dangerously easy for your next party, this recipe has become my go-to. And let’s be real—I’ve tested it more times than I care to admit, purely in the name of research, of course. It’s now a staple for family gatherings, quick gifting, and those moments when you just need a spoonful of something that feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Fluffy Cranberry Marshmallow Ambrosia Salad

With years of recipe testing under my belt and countless bowls of ambrosia sampled (let’s just say, I’ve seen my fair share of marshmallow salads), I can confidently say this Fluffy Cranberry Marshmallow Ambrosia Salad stands out from the rest. Here’s why you’ll love making—and eating—it every chance you get:

• Quick & Easy: Comes together in under 20 minutes (not counting chill time), so you can whip it up last-minute for any gathering.
• Simple Ingredients: You probably have most of these on hand—no need to dash out to specialty stores.
• Perfect for Festive Gatherings: It’s a showstopper for holiday parties, potlucks, brunches, and even after-school snacks.
• Crowd-Pleaser: Kids love the fluffy marshmallow texture, adults go for the tart cranberry twist, and everyone asks for seconds.
• Unbelievably Delicious: The combo of creamy, sweet, and tangy flavors is just the right balance—each spoonful is next-level comfort food.

What truly sets this recipe apart? The secret is in the way fresh cranberries (or well-drained canned ones) get gently folded in, giving little bursts of tartness that play off the sweet marshmallows. Unlike old-school ambrosia, this version skips the heavy canned fruit cocktail and adds Greek yogurt for extra fluff and a lighter finish. I always blend the cranberries with a touch of sugar before mixing—trust me, it makes all the difference in getting that dreamy texture without any bitterness. Plus, a handful of toasted pecans adds just the right crunch (optional, but highly recommended).

Fluffy Cranberry Marshmallow Ambrosia Salad isn’t just good—it’s the kind that makes you pause after the first bite and think, “now this is what holiday comfort is supposed to taste like.” It’s festive, playful, and so simple you’ll wonder why you ever bothered with anything more complicated. Whether you want to impress your guests without breaking a sweat or just treat yourself to a bowl of sweet nostalgia, this salad delivers every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples, and you can easily swap in alternatives based on your preferences or what’s on hand.

• For the Fruit Mix:
  • Fresh cranberries (2 cups, 200g) – If out of season, use canned whole berries, well-drained
  • Mandarin oranges (1 cup, 175g), segments – Canned or fresh, drained (adds sweetness)
  • Pineapple tidbits (1 cup, 165g), drained – Adds tropical flavor
  • Maraschino cherries (½ cup, 75g), halved and drained – Adds color and extra sweetness
• For the Creamy Base:
  • Mini marshmallows (2 cups, 120g) – The star of the show, use white or colored for fun
  • Greek yogurt (plain or vanilla, 1 cup, 240g) – Adds tang and fluff (swap with coconut yogurt for dairy-free)
  • Whipped topping (1 cup, 240ml, like Cool Whip or homemade) – For that classic ambrosia fluff
  • Sour cream (½ cup, 120g) – Optional, adds a little tang and richness
• For Crunch & Finishing Touches:
  • Shredded sweetened coconut (½ cup, 40g) – For that old-school ambrosia vibe
  • Toasted pecans or walnuts (½ cup, 50g), chopped – Optional, but adds wonderful crunch
  • Granulated sugar (¼ cup, 50g) – To sweeten the cranberries (reduce or skip if using canned)
  • Vanilla extract (1 teaspoon, 5ml) – Rounds out the flavors
  • Zest of 1 orange (about 1 tablespoon, 6g) – Totally optional, but brightens up everything

Ingredient Notes & Substitutions:

• If you’re making this in the summer, swap out cranberries for fresh strawberries or blueberries.
• For a gluten-free option, check your marshmallow and whipped topping labels—most are naturally gluten-free, but it’s always good to check.
• Prefer less sugar? Use unsweetened coconut and reduce the granulated sugar.
• Don’t like nuts? Skip them, or use sunflower seeds for allergy-friendly crunch.
• I love using Jet-Puffed mini marshmallows for best texture, and Fage Greek yogurt for a thicker, creamier base.
• If you want a dairy-free version, swap Greek yogurt and whipped topping for coconut-based alternatives.

Equipment Needed

You won’t need any fancy gadgets for this Fluffy Cranberry Marshmallow Ambrosia Salad, which is part of its charm. Here’s what I use every time:

• Large mixing bowl – For combining everything; glass or stainless is ideal for easy scraping
• Medium bowl – For prepping cranberries and sugar
• Sharp chef’s knife or paring knife – For chopping fruit and nuts
• Cutting board – A must for all your fruit slicing
• Spatula or large spoon – To gently fold the ingredients without breaking them down
• Measuring cups and spoons – Accurate measurements make the fluff just right
• Microplane or zester – For that fresh orange zest (optional, but worth it)

If you don’t have a zester, the fine side of a box grater works in a pinch. I’ve made this salad with well-loved, budget-friendly tools, and honestly, it turns out great every time. For the mixing bowl, I prefer glass because it doesn’t hold onto odors, and you can see those gorgeous layers forming. Just give your tools a good wash afterward—sticky marshmallows have a way of clinging to everything!

Preparation Method

1. Prep the Cranberries:
   • Rinse 2 cups (200g) fresh cranberries and pick out any soft ones.
   • Pulse cranberries with ¼ cup (50g) sugar in a food processor until finely chopped. (If you don’t have a processor, chop by hand—takes a bit longer but works!)
   • Let the mixture sit for 10 minutes so the sugar draws out the juices. It should look glossy and juicy.
2. Prepare the Fruit:
   • Drain 1 cup (175g) mandarin oranges, 1 cup (165g) pineapple tidbits, and ½ cup (75g) maraschino cherries well.
   • Slice cherries in half and gently pat all fruit dry with paper towels to avoid a watery salad.
3. Mix the Creamy Base:
   • In a large mixing bowl, combine 1 cup (240g) Greek yogurt, 1 cup (240ml) whipped topping, and ½ cup (120g) sour cream.
   • Add 1 teaspoon (5ml) vanilla extract and zest of 1 orange if using.
   • Whisk gently—don’t over-mix or it’ll lose its fluffiness.
4. Combine Fruit and Cream:
   • Fold the sugared cranberries, oranges, pineapple, and cherries into the creamy base using a spatula.
   • Gently stir in 2 cups (120g) mini marshmallows and ½ cup (40g) shredded coconut.
   • Add ½ cup (50g) chopped pecans or walnuts if using.
   • Mix just until everything is evenly distributed—don’t overdo it, or the marshmallows may break down.
5. Chill:
   • Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight. This lets the flavors meld and the marshmallows soften into the creamy mix.
6. Serve:
   • Give the salad a gentle stir before serving. Spoon into a pretty serving bowl and garnish with a sprinkle of coconut, extra cranberries, or orange zest if you’re feeling fancy.
   • Enjoy chilled for best texture!

Preparation Notes: If your salad seems runny, it’s likely from excess moisture in the fruit—just drain thoroughly next time or add a handful of extra marshmallows. Sometimes, if you use frozen cranberries, they can release more liquid, so let them thaw and drain well. The salad should be fluffy and scoopable, not soupy. If you’re short on time, a one-hour chill works, but overnight is magic.

Cooking Tips & Techniques

Here’s the nitty-gritty from years of making (and occasionally messing up) ambrosia salads:

• Draining is Key: Always drain canned fruit and pat dry—otherwise, the creamy base turns watery. Learned this the hard way after a “fruit soup” at Thanksgiving!
• Don’t Overmix: Fold gently to keep the marshmallows and fruit intact. Overmixing makes everything mushy.
• Chill Time: Letting the salad chill for at least 2 hours lets flavors meld and marshmallows soften. Overnight is even better for deeper flavor.
• Sweeten to Taste: Adjust the sugar in the cranberries depending on their tartness. Some years, fresh cranberries are extra tangy!
• Texture Balance: If you want extra fluff, add more whipped topping. For thicker texture, stick with Greek yogurt.
• Multitasking: Prep the fruit while the cranberries rest with sugar. I chop nuts and zest the orange during this downtime—it makes things go quicker.
• Consistency: If the salad is too thick, fold in a tablespoon or two of yogurt or whipped topping. Too thin? Add a handful of marshmallows and let chill.

Honestly, I’ve had a few fails—like the time I skipped chilling and ended up with crunchy marshmallows. Take your time and let the salad rest for that classic, pillowy texture. If you want every batch to look Pinterest-perfect, garnish before serving and use a clear bowl to show off those colors!

Variations & Adaptations

There are so many ways to make this Fluffy Cranberry Marshmallow Ambrosia Salad your own. Here are my favorite twists:

• Low-Sugar Version: Use unsweetened coconut, skip the added sugar, and use plain Greek yogurt. Add more fresh fruit for natural sweetness.
• Dairy-Free Adaptation: Swap Greek yogurt and whipped topping for coconut-based versions. Use vegan mini marshmallows (they’re out there, and they work great!).
• Seasonal Fruit Swap: In spring and summer, use strawberries, blueberries, or peaches instead of cranberries. Try diced apples or pomegranate arils for autumn.
• Nut-Free Variation: Skip the nuts or use toasted pumpkin seeds for crunch without allergens.
• Extra Citrus: Add segments of grapefruit or a splash of lime juice for a zesty twist.

I’ve tried a version with chopped dried apricots and slivered almonds—honestly, it’s delicious for grown-up brunches. You can also fold in mini chocolate chips for a kid-friendly treat. If you want an extra-festive look, use colored marshmallows and garnish with candied orange peel. Don’t be afraid to experiment—the base is forgiving, and every batch brings something new to the table.

Serving & Storage Suggestions

This salad is best served chilled, straight from the fridge. For parties, I like to spoon it into a clear glass trifle bowl or individual ramekins—shows off the colors nicely. Garnish with extra coconut, chopped nuts, or a sprinkle of orange zest for a fancy finish.

For drinks, pair with sparkling cranberry punch or a citrusy iced tea. It’s also perfect alongside roasted turkey, ham, or any holiday main dish. If you’re packing for a potluck, cover tightly with plastic wrap and transport in a cooler bag.

• Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Stir gently before serving, as the marshmallows may soften further and fruit juices settle.
  • Freezing isn’t recommended—the texture gets weird and watery.
• Reheating:
  • No need! Serve cold for best results.
• Flavor Tip: The flavors become deeper and more harmonious after a night in the fridge. It’s honestly even better the next day.

Nutritional Information & Benefits

This Fluffy Cranberry Marshmallow Ambrosia Salad is lighter than traditional versions thanks to Greek yogurt and fresh fruit. Here’s the estimated nutritional breakdown per serving (about 1 cup, 140g):

• Calories: 220
• Fat: 7g (mostly from nuts and coconut)
• Carbohydrates: 36g
• Sugar: 29g
• Protein: 4g
• Fiber: 3g

Health Benefits: Cranberries are packed with antioxidants and vitamin C, while Greek yogurt adds protein and gut-friendly probiotics. Coconut and nuts provide healthy fats. This salad can be made gluten-free and dairy-free with simple swaps. Just watch for marshmallow and whipped topping allergens if you’re serving a crowd. For me, it’s a treat that satisfies sweet cravings in a more wholesome way—especially when I use extra fruit and skip some of the sugar.

Conclusion

If you’re looking for a festive, crowd-pleasing treat that’s a breeze to make and always gets rave reviews, this Fluffy Cranberry Marshmallow Ambrosia Salad is absolutely worth a spot on your table. It’s sweet, tangy, and creamy, with colors that practically shout “party!” You can tweak the ingredients to suit your own tastes, and trust me—it’ll still be delicious.

I love this recipe for its nostalgic comfort and how it brings everyone together around the bowl, laughing and reaching for seconds. If you give it a go, let me know how it turns out! Drop a comment below with your favorite twists, share with friends, or pin it for your next festive gathering. Here’s to sweet moments, happy holidays, and recipes that feel like a warm hug—enjoy every fluffy bite!

Frequently Asked Questions

Can I make Fluffy Cranberry Marshmallow Ambrosia Salad ahead of time?

Absolutely! It’s actually better after a few hours or overnight in the fridge, so flavors have time to blend and marshmallows soften.

What if I can’t find fresh cranberries?

You can use canned whole cranberries (drained) or swap in fresh strawberries, blueberries, or even pomegranate seeds depending on the season.

Can I make this recipe dairy-free?

Yes—just use coconut yogurt and coconut whipped topping, and check your marshmallows for dairy-free status.

How do I prevent the salad from getting watery?

Drain all canned fruit really well and pat dry before mixing. If the salad still seems thin, add extra marshmallows and chill longer.

Is this Fluffy Cranberry Marshmallow Ambrosia Salad gluten-free?

Most ingredients are naturally gluten-free, but double-check labels on marshmallows and whipped topping to be safe. Easy to adapt for gluten-free diets!

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