Cranberry Mousse Pie

Cranberry Mousse Pie

17
Margie Earls 0

"A yummy pie for cranberry lovers...easy!"

Ingredients 1 d 2 h 55 m {{adjustedServings}} servings 306 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, add gelatin and stir until dissolved.
  2. In a mixing bowl, beat the cranberry sauce for 1 minute. Add gelatin mixture and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set.
  3. Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into pie shell and chill until firm.
Tips & Tricks
Apple Pie I

See how to make a simple, 5-star apple pie.

Fresh Cranberry Relish

This no-cook sauce is like a delicious seasonal fruit salad.

Footnotes

  • Cook's Note:
  • You can skip the pie crust and spoon the filling into dessert bowls, if you prefer.
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Reviews 17

  1. 19 Ratings

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Sarah Jo
8/29/2012

I had to adjust this pie slightly because I had a hard time finding cranberry Jello (probably because it's not the holiday season). I used cran-raspberry juice, sugar-free raspberry Jello and "light" whipped topping. For the pie shell, I made a graham cracker crust. We all LOVED this pie, even my husband who claims he hates Jello. He never even noticed. GREAT light dessert on a hot day.

ANGELALDS
11/9/2005

This is a wonderful recipe. I was given it ages ago by someone else and searched today to remind myself how to make it. The only difference is a store bought or even better a homemade graham cracker crust. Even if you aren't a cranberry lover this is amazing.

IVANDIEPART
12/12/2004

Delicious light and easy pie. Another good point is that it isn't too tart. Frozen whipped topping is not available where I live, so I used 2 cups stiffy whipped cream (about 1 cup whipping cream stiffy whipped).