Cranberry Fluff Salad
1 pound fresh cranberries, chopped (I use a food processor to chop them finely)
1 can (20 ounces) unsweetened crushed pineapple, drained
1 to 1 1/2 cups sugar (depends how sweet you want it)
2 cups heavy whipping cream
3 cups miniature marshmallows
1/2 cup chopped walnuts (optional)
In a large bowl, mix the first three ingredients until blended. Refrigerate, covered, overnight.
In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream, marshmallows and walnuts if using into cranberry mixture.
You can use Cool Whip instead of the fresh whipped cream but then cut back a bit on the amount of sugar you mix with the cranberries in the recipe. Just use about 3/4 to 1 cup sugar.