Lydia's Cranberry Salad
|
"This was always a special treat during the holidays. When it came out I knew it was Christmas! It's good for breakfast the next day--or any time until it's gone."
Original recipe yield: 6 to 8 servings.
|
|
INGREDIENTS:
- 1 pound cranberries
- 1 1/2 cups white sugar
- 2 cups seedless grapes
- 1 (16 ounce) package miniature marshmallows
- 2 cups chopped pecans
- 1 (12 ounce) container frozen whipped topping, thawed
|
DIRECTIONS:
- Grind together the cranberries and sugar. Allow to sit for 12 hours.
- Add grapes, marshmallows and pecans; mix together.
- Fold in whipped topping and chill before serving.
|
