Cinnamon Heart Salad
1/2 cup cinnamon hearts, red candy
2 cans pineapple tidbits, drained, reserve juice
1 (10.5 ounce) package mini marshmallows
1 (8 ounce) tub frozen whipped topping, thawed
In bowl, combine cinnamon hearts and pineapple. Chill, Until hearts are dissolved. Add marshmallows. Let set for 2 hours, stirring occasionally so marshmallows turn pink. Fold in whipped topping. If dry, add small amount of reserved juice to moisten.