Step 1

Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.

Step 2

Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.

Step 3

In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.

Step 4

Cover and refrigerate for several hours or overnight.