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Lydia's Cranberry Salad

By: Jan

"This has always been a holiday favorite; it's even good for breakfast the next day. It's got a little of everything - cranberries, grapes, nuts, and miniature marshmallows - all held together with whipped topping. This keeps several days. In the beginning I was always told I HAD to use fresh whipped cream, but in later years my mother-in -law admitted to using nondairy whipped topping herself. A memory of my beloved mother-in-law, and something that makes Christmas...CHRISTMAS!"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Ready In:
14 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 12 servings

Ingredients

1 pound fresh cranberries
1 1/2 cups white sugar
2 pounds seedless red grapes, quartered
1 (16 ounce) package miniature marshmallows
2 cups chopped pecans
1 (12 ounce) container frozen whipped topping, thawed

Directions

In a food processor, grind cranberries. Transfer to a medium bowl, and mix with sugar. Chill overnight in the refrigerator.
In a large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes. Fold in nondairy whipped topping 1 hour before serving.