8ouncecan crushed pineapple, drained, juice reserved
1/3cupfinely chopped walnuts, for garnish
Combine apples, grapes, and celery in a large mixing bowl, set aside.
In a separate smaller bowl, combine whipped cream or Cool Whip with the drained crushed pineapple and 1 tablespoon of the reserved juice from the can. Add an additional 2 tablespoons of the reserved pineapple juice to the fruit mixture and toss to combine. Fold the whipped cream into the fruit mixture and mix together. Fold in 1/2 cup mini marshmallows. Sprinkle walnuts over the top as a garnish and serve.
Refrigerate any leftovers in an airtight container. Best if eaten within a few days. If the salad is made with fresh whipped cream, the leftovers will stay fresher for longer than if you use Cool Whip.