12 oz. fresh cranberries, ground
1/2 c. walnuts, chopped
2 c. red grapes, cut in halves
1 can crushed pineapple
1 (8 oz.) container nondairy whipped topping ("lite" version)
1 1/2 c. sugar

Grind cranberries. Grind or chop walnuts. Cut grapes in half, removing seeds if necessary. Place the ingredients in a large mixing bowl. Add sugar and pineapple. Cover and marinate overnight in refrigerator. Add whipped topping just before serving. Yield: Approximately 20 servings.