Place the drained can of mandarin oranges in a food processor and do a couple short, choppy bursts until it resembles crushed pineapple. Drain the excess juice after chopping and set aside.

Place the can of whole cranberry sauce in a bowl and use a fork or other utensil to break it up so that it turns into a normal looking cranberry sauce, with no remaining big chunks.

Place the cranberry sauce, cool whip, and cream cheese in a large mixing bowl and gently mix until well combined.

Add the remaining ingredients and fold together until the ingredients are evenly distributed. Technically, you can eat this immediately, but the most preferred way (my favorite) is to refrigerate it for at least 8 hours (overnight) so that the flavors have a bit to sit and meld together. So, this step is optional, and based on your preferences.

When you’re ready to serve the salad, if desired, you can garnish it with a dollop of cool whip, fresh cranberries, and a sprig of rosemary. Enjoy!