This Fluffy Cranberry Salad with pineapple and pecans is perfect for the holidays. It's creamy, sweet, easy to make, and adaptable to any taste.
Place cranberries into a food processor and pulse until finely minced but not pureed. Pour into a bowl and add sugar, mix well and place in the refrigerator overnight or at least one hour.
In a large bowl, mix the cranberries, pineapple, and marshmallow.
Fold in the cool whip and pecans.
Refrigerate or freeze for 1 hour before serving.
Serve with your favorite meal.
May be stored in the refrigerator for 1 day or frozen for 1 month. To serve, remove from freezer and let thaw.
Nutritional information is an estimate that will vary depending on the kind of whipped topping used.