Ingredients

• 1-1/3 cups raw cranberries
• 1/3 cup sugar
• 1-1/3 cups miniature marshmallows
• 2/3 cup canned pineapple chunks in juice
• 2/3 cup whipped topping 

Preparation

1. Grind cranberries in grinder or food processor.  Add sugar and let stand.
2. Drain and dice pineapple chunks.
3. Add marshmallows and pineapple to cranberries. Stir to mix.
4. Fold in whipped topping and chill until ready to serve.

Helpful hints

• For extra calories use pineapple canned inheavy syrup.
• This salad keeps in the refrigerator for 1 week (if it lasts that long).