Grind (or use blender) to chop cranberries. Soak cranberries, sugar and marshmallows overnight. Next day, add other ingredients except whipping cream. Beat whipping cream (in another bowl) until stiff (very stiff). Fold whipping cream gently into cranberry mixture. Serve or refrigerate.

Mom's Note: The cranberry salad can be frozen if you desired, spread into a square cake pan and freeze. Cut pieces as desired.