20 oz. can crushed pineapple
10 1/2 oz. pkg. miniature marshmallows
4 c. ground cranberries
2 c. sugar
1 pt. whipping cream, whipped or Cool Whip

Combine pineapple with juice and miniature marshmallows in a bowl. In a separate bowl combine the ground cranberries and sugar. Refrigerate both mixtures overnight. The following day combine the 2 mixtures and fold in the whipped cream. Freeze in a 9x13 cake pan.