Add the apple, pineapple, marshmallows, pecans and coconut to the bowl.
Add the whipped topping to the bowl and fold gently to combine all the ingredients. Garnish with additional cranberries, apples and marshmallows if desired, then serve.
Notes
I use a food processor to chop my cranberries. You can also roughly chop them with a knife or even use a blender.
This salad can be made up to 8 hours before you plan to serve it.
It’s important to let the cranberries sit in the sugar for a few hours so that the berries have time to absorb the sugar, which helps to temper their tartness.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 99mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 12.4mg | Calcium: 25mg | Iron: 0.3mg
