Cranberry Mallow Salad

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Marlene | 📂 Category: Salads A delightful and sweet retro molded salad combining tart ground cranberries, crushed pineapple, raspberry gelatin, and fluffy miniature marshmallows. Perfect for holiday gatherings or traditional potlucks, served chilled on a crisp bed of lettuce.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	0 mins	2 hours	8 servings

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🔪 Key Equipment

• Mixing bowls
• Measuring cups
• 9x13 inch pan
• Refrigerator

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Ingredients

Fruit and Sugar Base

Measurements	Ingredients	Prep / Notes
1 lb	Cranberries	Ground
1 small can	Crushed Pineapple	Not drained
2 cups	Sugar	Granulated

Gelatin and Topping

Measurements	Ingredients	Prep / Notes
2 pkg	Raspberry Jell-O	Flavored gelatin
2 cups	Hot Water	Boiling
1 cup	Whipping Cream	Whipped
1 cup	Miniature Marshmallows	Small

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Instructions

Step 1: Cranberry Mixture

1. Mix the 1 lb ground cranberries, 1 small can crushed pineapple, and 2 cups sugar together in a large bowl.
2. Let the mixture stand for 1 hour or more to let the flavors meld and the sugar dissolve.

Step 2: Gelatin and Assembly

3. In a separate bowl, dissolve the 2 pkg raspberry jell-o in 2 cups hot water.
4. Let the gelatin mixture cool until it starts to set.
5. Fold in all the other prepared ingredients including the 1 cup whipping cream, 1 cup miniature marshmallows, and the cranberry-pineapple mixture.
6. Pour the combined mixture into a pan and refrigerate until fully set. Serve in squares on fresh lettuce.

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💡 Make-Ahead & Storage: Prepare up to 24 hours in advance and keep refrigerated until ready to slice and serve.

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Original Recipe Scan