1 (20 oz.) can crushed pineapple, drained
1 bag raw cranberries, ground
1 1/2 c. miniature marshmallows
1 c. sugar
1 c. chopped walnuts
1/2 pt. whipping cream

Sprinkle sugar over ground cranberries. Set aside until sugar dissolves. Add nuts, pineapple and marshmallows. Whip cream and fold into fruit mixture. Serve immediately. Makes 10-12 servings. Salad may be kept 3 or 4 days if NO cream has been added.