1 lb. fresh cranberries
1 1/2 c. (scant) sugar
1 pkg. miniature marshmallows, 6 oz. enough

Wash cranberries and chop in blender, except leave 1/2 cup whole or halves. Mix together with sugar and marshmallows and refrigerate overnight.

1 lg. can crushed pineapple, well drained
1 (8 oz.) Cool Whip or 6 oz. is enough
1/2 c. chopped walnuts or other nuts
1/2 c. or more sliced celery for extra crunch (opt.)

Mix together and put in a glass rectangular pan and refrigerate until serving or make ahead and freeze until 4 hours before serving. Leftovers can be frozen and used as needed, but don't leave frozen too long. Serves 10 to 12.