Finely chop the fresh cranberries using a food processor until they are roughly the size of a pea. Transfer to a medium bowl.

Sprinkle the Stevia sweetener over the chopped cranberries and gently stir with a spatula to combine. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

Add the drained crushed pineapple and chopped pecans to the cranberry mixture. Gently fold everything together until well mixed.

Fold in the mini marshmallows carefully to preserve their texture.

Add the refrigerated lite whipped topping to the fruit mixture and fold in until harmoniously combined.

Transfer the salad into a serving dish, cover with plastic wrap, and refrigerate for at least 1 hour before serving.