Ingredients

The following ingredients have 10 Servings
  • 12-ounce package fresh cranberries
  • 1 cup sugar
  • 1 (8-ounce) can crushed pineapple (undrained)
  • 2 cups mini marshmallows
  • 4 ounces cream cheese (softened)
  • 2 cups heavy whipping cream

Instruction

  • In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
  • Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
  • Stir in the marshmallows.
  • In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
  • Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.