Thanksgiving-Cranberry Cream Salad

NOTE: Start preparing the night before!

1 pkg fresh cranberries
1 large can crushed pineapple, drained
1 1/2 cups sugar
1 cup whipping cream (or 8 oz cool-whip (fat-free)-I used though it contained small amount of sodium caseinate-milk)
4-6 oz. small marshmallows
2 bananas, sliced (optional: I don't because leftovers with bananas get mushy)
2/3 cup crushed walnuts

Use food processor to chop cranberries (pretty fine). Add drained pineapple and sugar. Let stand stand 4 hours or overnight in refrigerator. Whip whipping cream in separate bowl. Fold whipping cream or cool-whip into cranberry mixture. Then fol in marshmallows, bananas, and nuts if desired.