Cranberry Mousse Pie

Cranberry Mousse Pie

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 d 2 h 55 m
Margie Earls
Recipe by  Margie Earls

“A yummy pie for cranberry lovers...easy!”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (17)

Rate This Recipe
Sarah Jo

Sarah Jo

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.



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.



My husband's favorite Thanksgiving pie. he even makes it. Instead of cranberry gelatin, he substitutes raspberry. And he uses a graham cracker crust. Never any leftovers.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cranberry Streusel Pie


next recipe:

Jen's Cranberry Apple Pie