1cuproughly chopped English walnuts or pecanstoasted
4cupsfresh cranberries
2Tbspsorange or lemon juice
1cupgranulated sugar
18 ozcan crushed pineapplewell drained
110 ozbag mini marshmallows
1pintheavy whipping cream
2ozcream cheesesoftened
1tsp pure vanilla extract
1cuppowdered sugar
Instructions
Preheat the oven to 350°F. Spread the walnuts in a single layer and toast for 6-8 minutes. Set aside to cool.
Pulse the cranberries in a food processor until chopped. Place into a mixing bowl and toss with juice. Add sugar stirring until evenly distributed. Cover and chill for at least 4 hours or overnight allowing to macerate.
To assemble: Using an electric mixer beat the heavy cream, cream cheese and vanilla together. Gradually add the powdered sugar beating until smooth and stiff peaks form.
To the macerated cranberries add the marshmallows and pineapple. Mix well. Once combined mix in the walnuts.
Fold the whipped cream in by hand.
Pour into an airtight container and chill overnight.