Rinse the cranberries under cold water, removing any damaged berries and stems.

Combine cranberries, Stevia sweetener, and water in a medium saucepan. Heat over medium, stirring until berries burst, about 8-10 minutes.

Cool the mixture to room temperature, then refrigerate for at least 1 hour.

Drain the crushed pineapple in a sieve over a bowl, pressing gently to remove excess moisture.

In a large bowl, mix the chilled cranberry compote with the drained pineapple until evenly combined.

Fold in the mini marshmallows gently to avoid crushing them.

Incorporate the thawed whipped topping until light and airy; avoid overmixing.

If using, fold in the chopped pecans carefully to maintain texture.

Transfer to a decorative serving dish and layer for presentation.

Cover and refrigerate for at least 4 hours, preferably overnight.

Garnish with mini marshmallows, nuts, or mint before serving.