In a food processor pulse cranberries and sugar together until chunkily combined. About the consistency of thick salsa. Let sit over night in the fridge covered. If you’re pressed for time 2-4 hours in the fridge will work too.
Add 1 jar of marshmallow whip, 1 can of drained crushed pineapple. Mix to combine. Sometimes the marshmallow whip doesn’t like to cooperate, just keep stirring.
In a mixer with whisk attachment, whip cream to form soft peaks.
Fold whipping cream into cranberry mixture (lick the bowl, beater and spoon) and chill for 1 hour then serve.