Creamy Cranberry Salad

By srumbel

One of the dishes I brought was this Creamy Cranberry Salad. I had never made it before, but man was it delicious! A perfect blend of sweet and tart, creamy and crunchy. I used the apples because I had to travel with it, but my family told me that next time I need to use bananas instead. Either way, this creamy salad is sure to be a hit! It is a beautiful color, and it has such an amazing blend of flavors and textures. It just might become a regular at our Thanksgiving dinner table!
from creationsbykara.com

Ingredients

• 2 cups fresh cranberries, very finely chopped in a food processor or blender
• 3 cups mini marshmallows
• 3/4 cup sugar
• 1 20 oz can crushed pineapple, well drained
• 1 cup purple grapes, halved
• 1 cup cream, whipped till stiff peaks form
• 2 bananas, diced (or 2 apples, diced)

Preparation

Step 1

Combine chopped cranberries, marshmallows, and sugar in a bowl. Cover and refrigerate overnight. Add remaining ingredients except bananas. Can be served immediately or chilled for a few hours. Add bananas right before serving so they don’t brown.