1 pound fresh cranberries
1 can (20 ounces) crushed pineapple, drained
1 cup sugar
1 bag miniature marshmallows
2 cups whipped cream
1) Reserve several cranberries for garnish. Chop remaining cranberries in a blender or food processor, in batches if necessary, until chopped fine.
2) In a large bowl, combine chopped cranberries, drained pineapple, and sugar. Refrigerate overnight.
3) Two hours before serving, fold in marshmallows and whipped cream until combined and chill until serving time. Place reserved cranberries on top of the salad for garnish. Enjoy!