Cranberry Fluff

Cranberry Fluff 1 12-ounce package fresh cranberries 1 cup granulated sugar 1 can (8 oz) crushed pineapple, un-drained 2 cups mini marshmallows 4 ounces cream cheese, softened 2 cups heavy whipping cream In a food processor or mini food chopper (you can also use a blender or by hand with a knife), pulse until the cranberries are coarsely or finely chopped, depending on your preference. Add the sugar and pineapple, pulse once or twice, and pour into a bowl. Cover and refrigerate for at least an hour to let the flavors blend. Stir in the marshmallows. In a medium bowl or bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad and stir to combine together. Cover and refrigerate for at least 4 hours or up to overnight. It tastes best if it has at least 8 hours in the fridge before serving.