12 oz. package fresh cranberries, rinsed
1 c. white sugar
1 8oz can crushed pineapple, drained
2 c. mini white marshmallows
4 oz. cream cheese, room temperature
2 c. heavy whipping cream
In a food processor, pulse cranberries until finely chopped. Add sugar and pineapple and pulse just until combined. Pour into a container with a lid and place in refrigerator for an hour or more. This will give the cranberries time to sweeten up with the sugar.
In a separate bowl use an electric mixer to beat cream cheese until smooth. Add whipping cream and beat until stiff peaks form.
Pull bowl of cranberries out of the refrigerator and add marshmallows. Fold cream into the salad. Cover and refrigerate until ready to eat.