Cranberry Velvet - cooking recipe

Ingredients

2 c. miniature marshmallows
1 can whole cranberry sauce
1 c. crushed pineapple, drained
2 Tbsp. lemon juice
pinch of salt (can omit)
1 c. Cool Whip

Preparation

Combine the first 4 ingredients.
Fold in whipped cream. Chill overnight in refrigerator.
Yields 6 to 8 servings.