Cranberry Salad (A.k.a. Thanksgiving Pink Stuff)

Total Time
Prep 10 mins
Cook 15 mins

My mother got this recipe from a dear family friend in the 1950's. No matter who in our family is making Thanksgiving dinner, you can bet this dish will be served. Note: the times indicated do not include refrigeration time. Cranberries from Wisconsin make this a Midwest U.S. regional recipe. (Also, I first enjoyed it in Missour - another fine Midwestern state).

Ingredients Nutrition


  1. The day before serving, cook cranberries in water over low heat until soft.
  2. Add sugar and mash.
  3. Add chopped nuts.
  4. Stir, cover and refrigerate overnight.
  5. About 4 hours before serving, add the fruit cocktail.
  6. Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
  7. Add bananas to fruit mixture.
  8. Gently fold whipped cream into fruit mixture until well blended.
  9. Serve immediately.
  10. Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!
Most Helpful

This is incredible. But I am one of those people that love FLUFF! I never had it as a child and now eat huge portions whenever anyone brings it to a potluck. This was so good. I will definately make this again. Thanks!

Kimke May 19, 2003

Yum! I decided to give this a try for Thanksgiving this year, it was good! Definitely a keeper, will continue making this each Thanksgiving. Thanks for the great recipe :)

jennifer_cda_id November 28, 2009

Thank you for posting this. I have not made it yet, but this is the recipe I have been looking for. We will try it soon.

lea_petra November 04, 2007