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1 can whole-berry cranberry sauce
2 cups miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 teaspoon lemon juice
2 cups whipped topping
In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving.
Marty Hines, East Moline