This is another school cafeteria recipe. Mother worked at my elementary school cafeteria when I was a student there and she brought this recipe home and adapted it to family size. This was before the days of food processors in every kitchen. She had a hand-cranked heavy silver food grinder that clamped onto a biscuit board which pulled out from under the cabinet top. After the grinding was completed, she would feed a slice of white sandwich bread through to clean out the grinding wheels.
Thank goodness for a food processor! It makes this easy salad even quicker and easier.
1/2 pound raw cranberries
1 cup sugar
1 cup crushed pineapple, drained
2 cups small marshmallows
1/2 cup chopped pecans
1 cup whipping cream, whipped
Process cranberries into small chunks. Mix with the next four ingredients. Set aside for 15 minutes.
Whip cream and fold into cranberry mixture. Refrigerate for two hours or overnight before serving.
And her note says ... "I double this for Christmas", so I did the same.
It's just the perfect combination of tart and sweet and fluff!
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