On a cutting board, rough chop the cranberries into smaller pieces.​

In a bowl or plastic container with a lid, add cranberries, sugar, pineapple and mix until most of the sugar is dissolved. Put in the refrigerator for an hour or so to allow the flavors to develop.​

In a separate medium size bowl, whip the cream cheese and heavy cream until you achieve stiff peaks.​

Remove some of the liquid from the fruit mixture and gently fold the fruit, and marshmallows into the cream mixture.​

Refrigerate again for 3 hours to allow the cream to chill.​