Ingredients
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1 (12 oz) bag fresh cranberries
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1 Granny Smith apple, cored and roughly chopped
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1 cup sugar
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1 (8 oz) can crushed pineapple in juice, drained
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1 (14 oz) can whole berry cranberry sauce
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1/2 (8 oz) pkg reduced-fat cream cheese, softened
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1 1/2 cups heavy cream, chilled
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2 cups mini marshmallows
Steps
1
To a food processor, add the cranberries, apple, and sugar. Pulse 1 min., until finely chopped, scraping bowl as needed. Transfer mixture to a large bowl. To bowl, add the crushed pineapple and cranberry sauce. Stir to combine. Cover and refrigerate 2 hours.
2
In a medium bowl, with a hand or stand mixer, beat the cream cheese on high 1 min., until fluffy. Add the heavy cream. Beat 1–2 min., until stiff peaks form. To cranberry mixture, add the marshmallows and cream cheese mixture. Fold to combine. Cover and refrigerate 1 hour or up to overnight. Serve chilled.
