Cranberry Salad by Audrey Rowe
This recipe starts the day before to let the cranberries absorb some sweetness! Put the cranberries in a food processor and coarsely chop them. Then mix the cranberries and sugar in a large, non-metal bowl. Cover the bowl and refrigerate for at least 8 hours.
The next day whip the cream until it is stiff (or use the purchased whipped topping). Add the drained pineapple and nuts to the cranberries. Fold in the whipped cream and marshmallows. Refrigerate until you are ready to serve. You can decorate the top of the salad with whole cranberries and dollops of whipped cream!