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Cranberry Mousse Pie

Delicious No-Bake Cranberry Mousse Pie with Gingersnap Crust

This Cranberry Mousse Pie combines tart cranberries with a gingersnap crust for a refreshing holiday dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 2 cups fresh or frozen cranberries you can substitute with canned cranberry sauce, adjusting sugar accordingly.
  • 1 cup sugar reduce if using sweetened canned cranberry sauce.
  • 1/2 cup water no substitutions needed.
  • 8 ounces cream cheese use vegan cream cheese for a dairy-free version.
  • 1 teaspoon vanilla paste vanilla extract can be used as a substitute.
  • 8 ounces Cool Whip Extra Creamy Whipped Topping substitute with sweetened whipped cream if desired.
For the Gingersnap Crust
  • 1 and 1/2 cups gingersnap crumbs
  • 1/2 cup melted butter coconut oil can be used for a dairy-free option.
Optional Garnishes
  • 1 cup whipped topping a delicious dollop makes the pie even more irresistible.
  • 1/2 cup sugared cranberries you can switch these out for seasonal berries for variation.
  • a few mint leaves perfect for garnishing and elevating your presentation.

Equipment

  • medium saucepan
  • Mixing bowl
  • Blender
  • Spatula
  • 10-inch pie plate

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). In a bowl, mix gingersnap crumbs with melted butter, press into a 10-inch pie plate, and bake for 10 minutes. Allow to cool.
  2. In a medium saucepan, combine cranberries, sugar, and water. Boil over medium heat, then simmer for about 15 minutes until thick. Cool and puree until smooth.
  3. Beat cream cheese and vanilla paste until smooth. Fold in cranberry puree followed by Cool Whip until fluffy.
  4. Spread the mousse into the cooled gingersnap crust, smoothing the top. Cover with plastic wrap and refrigerate to set.
  5. Chill in the refrigerator for at least 4 hours, preferably overnight, to allow the mousse to firm up.
  6. Before serving, top with whipped topping, sugared cranberries, and mint leaves for a vibrant presentation.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in the refrigerator for up to 3 days. The pie can be frozen for up to 1 month; thaw before serving.

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