Instructions
step 1 Pulse cranberries in a food processor until finely chopped but not pureed. /n
step 2 Transfer cranberries to a bowl and mix with sugar. Let sit for 15–20 minutes to soften and release juices. /n
step 3 Stir in drained crushed pineapple, mini marshmallows, and chopped nuts if using. /n
step 4 In a separate bowl, whip heavy cream until soft peaks form or prepare whipped topping. /n
step 5 Fold the whipped cream and vanilla extract gently into the cranberry mixture. /n
step 6 Mix until everything is evenly combined and fluffy. /n
step 7 Cover and refrigerate for at least 2 hours to chill and set. /n
step 8 Stir lightly before serving and enjoy chilled.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may change. This dish is best served cold straight from the fridge.
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