The original recipe is called Cranberry Soufflé Salad. But that name was too hard for our children to say, so this family favorite became known as Pink Salad. It was first tasted at Thanksgiving in 1987 at the home of Jack and Kathleen, where sentimental memories began for us. I have served it in our home every year since then. This recipe works great for Thanksgiving or Christmas.
- 1- lb. bag fresh cranberries wash and drain
- 1 c. white sugar
- Chop and blend together in a blender or food processor.
- Let stand one hour.
- Add 1-8oz. can crushed pineapple drained
- Fold in:
- 1-8 oz. cool whip
- 1/2 c. minced pecans
- ½-3/4 of a bag of mini-marshmallows
Can make one day ahead.
Can be frozen and served frozen.
This recipe can be made Gluten Free.
Please feel free to share this post with a friend or two! Thanks!