Lydia's Cranberry Salad

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!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 547 Calories

Ingredients

• 1 ½ cups white sugar
• 2 cups chopped pecans
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package miniature marshmallows
• 1 pound fresh cranberries
• 2 pounds seedless red grapes, quartered

Recipe Instructions

Step 1

In a food processor, grind cranberries. Transfer to a medium bowl, and mix with sugar. Chill overnight in the refrigerator.

Step 2

In a large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes. Fold in nondairy whipped topping 1 hour before serving.