Go Back
–+ servings
Cranberry Mousse Pie

Delightful No-Bake Cranberry Mousse Pie for Your Holidays

A refreshing Cranberry Mousse Pie that combines tangy cranberries and a gingersnap crust, perfect for your holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 cups Fresh or Frozen Cranberries Can substitute with canned whole cranberry sauce, adjust sugar accordingly.
  • 1 cup Sugar Adjust to taste for sweetness.
  • 1 cup Water Used to dissolve the sugar.
  • 8 ounces Brick Style Cream Cheese Ensure it is softened for blending.
  • 1 teaspoon Vanilla Paste Can swap with vanilla extract.
  • 2 cups Cool Whip Extra Creamy Whipped Topping Homemade sweetened whipped cream is a good alternative.
Crust Ingredients
  • 2 cups Gingersnap Crumbs Digestive biscuits can be substituted.
  • 1/2 cup Melted Butter Binds the gingersnap crumbs.
Garnish Ingredients
  • 1 cup Whipped Topping or Sweetened Whipped Cream Optional for serving.
  • Sugared Cranberries and Mint Leaves For garnish.

Equipment

  • 10-inch pie plate
  • Mixing Bowl
  • Medium saucepan
  • blender or food processor
  • Large mixing bowl

Method
 

Preparation Steps
  1. Butter a 10-inch pie plate. Combine gingersnap crumbs and melted butter in a mixing bowl; press into the pie plate and refrigerate for 30 minutes.
  2. In a saucepan, boil 2 cups cranberries, 1 cup sugar, and 1 cup water over medium heat for about 15 minutes until cranberries burst.
  3. Allow the mixture to cool for about 10 minutes, then puree until smooth and chill in the refrigerator for at least 20 minutes.
  4. Blend the chilled cranberry puree with 8 ounces softened cream cheese and 1 teaspoon vanilla paste until smooth.
  5. Gently fold in 2 cups Cool Whip Extra Creamy Whipped Topping until well combined.
  6. Spread the mousse filling into the prepared gingersnap crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Before serving, top each slice with whipped topping and garnish with sugared cranberries and mint leaves.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days. Can freeze without garnish for up to 1 month.

Tried this recipe?

Let us know how it was!