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Submitted by: Kathleen Walker from Mountain Center, CA
Originally shared on the web 02/18/2011

5 c. mini marshmallows
1/3 c. milk
1 pt. whipping cream
1/3 c. cranberry juice cocktail
.3-oz. sugar-free strawberry gelatin mix
1/4 c. powdered sugar
1/4 c. chopped pecans

Place marshmallows and milk in the top of a double boiler over hot water. Cook over medium heat until marshmallows melt. Remove from heat; stir well and let cool. In a separate bowl, beat whipping cream with an electric mixer on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture; set aside. Heat cranberry juice until very hot; stir in gelatin until dissolved. Cool until beginning to set, about 2 hours. Whip until well mixed; add to marshmallow mixture. Mix in powdered sugar and nuts. Spoon into an ungreased 13"x9" baking pan. Chill thoroughly before serving. Makes 8 to 10 servings.