Ingredients:

  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 20 oz crushed pineapple, thoroughly drained
  • 2 cups miniature marshmallows
  • 1.5 cups heavy whipping cream, cold
  • 0.25 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup chopped walnuts

Instructions:

  1. Pulse the fresh cranberries in a food processor until they are coarsely chopped into a relish-like texture.
  2. In a large mixing bowl, combine the chopped cranberries, granulated sugar, and drained crushed pineapple. Stir well.
  3. Fold in the miniature marshmallows. Cover and refrigerate for 2 to 4 hours to allow the sugar to dissolve and marshmallows to soften.
  4. In a separate chilled bowl, beat the heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the chilled cranberry mixture using a rubber spatula until combined.
  6. Fold in the chopped walnuts just before the final chill to maintain their texture.
  7. Refrigerate for an additional 30 to 60 minutes before serving to let the salad stabilize.