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Cranberry Pineapple Marshmallow Salad

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  • Author: Mavis Butterfield

Ingredients

Scale

1 can {20 oz} crushed pineapple, drained
2 {12 oz} packages of fresh cranberries
1 cup sugar
1 cup chopped pecans
1 cup sweetened shredded coconut
1 pint heavy whipping cream {8 ounces of Cool Whip works too!}
5 ounces miniature marshmallows


Instructions

Coarsely chop the cranberries in a food processor. In a non-metal bowl, toss cranberries in sugar and refrigerate, covered, for 12 hours.

Add the pineapple, coconut and nuts to the cranberries, and toss well. Whip the cream until stiff and then fold into the cranberry mixture. Add marshmallows and refrigerate until ready to serve.