Plan ahead so the cranberry sauce has time to cool:
In a saucepan, bring to boil cranberries, water, and sugar. Once boiling, reduce the heat, stir in and let simmer for 10 minutes. You should hear the cranberries pop as they cook down. Remove from the heat and set aside to let the sauce thicken up and cool down.
Make the rest of the salad:
Meanwhile, combine the rest of the ingredients in a large bowl. This includes the marshmallows, pineapple bits, pecans, greek yogurt, coconut flakes, sour cream, cool whip, pudding mix, lemon juice, vanilla extract, and cinnamon.
Once the cranberry sauce has cooled, add it to the bowl and stir everything together.
Let chill in the refrigerator for 2 hours or overnight.
Plate and serve.
The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**