- 2 cups fresh or frozen cranberries
- 2 cups white sugar
- 2 Granny Smith apples – peeled, cored and chopped
- 1 cup chopped walnuts
- 1 (12 ounce) container frozen whipped topping, thawed
- Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
- A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.