Step 1

Transfer the cranberries to a food processor and pulse 5 or 6 times or until cranberries are chopped well but not pureed.

Step 2

Transfer the cranberries to a large bowl and add granulated sugar. Stir until combined. Cover and refrigerate for at least 2 hours. Overnight is best.

Step 3

Stir the marshmallows and pineapple into the cranberry mixture.

Step 4

In a separate medium bowl, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.

Step 5

Fold the whipped cream into the cranberry mixture.

Step 6

Serve fluff immediately or cover tightly and refrigerate until ready to serve.