Recipe(tried): Frozen Cranberry Salad

FROZEN CRANBERRY SALAD
Servings: 12

1 pkg. fresh or frozen cranberries, thawed
1 1/2 cups sugar
1 can (20 oz.) crushed pineapple
1 pkg. (16 oz.) mini marshmallows
2 cups whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
1 cup chopped walnuts

In a blender or food processor, coarsely grind the cranberries. Pour into a bowl and add sugar. Cover and chill for 1 hour.

Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.

TO PREPARE THE SALAD:
Add cranberry mixture to pineapple mixture.

In another mixing bowl, beat cream until it forms soft peaks; beat in powdered sugar and vanilla. Fold in the cranberry-pineapple mixture. Stir in the nuts. Transfer to 2 (8-inch) square dishes or equivalent. Cover and freeze for up to 2 months.

TO SERVE:
Remove from the freezer about 45 minutes before serving. Cut into squares.