Ingredients
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1 pound cranberries, finely ground
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2 cups white sugar
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1 (20 ounce) can crushed pineapple, drained
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1 (16 ounce) package miniature marshmallows
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1 cup chopped pecans (Optional)
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1 pint whipped cream, beaten stiff
Directions
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Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
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The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
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Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.
