• Chop 12 ounces cranberries with a food processor. Not too finely.
• In a bowl, mix the chopped cranberries with 1 cup sugar, 8 ounces crushed pineapple and ½ cup chopped walnuts. Place this mixture in the fridge for one hour for flavors to meld and sugar to dissolve completely.
• Remove cranberry mixture from refrigerator. Set aside.
• Beat the 1 pint of heavy whipping cream into stiff peaks.
• Add 1 to 2 cups mini marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
• Then slowly fold in the whipped cream, until it's completely pink and beautiful!
• Refrigerate for at least 4 hours, but overnight is even better.

Cook's Note:

• If the dessert seems a bit watery, don't worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure your cream is whipped into stiff peaks. You can also add more marshmallows, if necessary.
• Also, I just received a tip (Thanks, Katie R.) that the cranberry salad is excellent served frozen. It serves up pretty hard so remove from freezer about 5 minutes before serving and cut into squares.