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Cranberry Mousse

Cranberry Mousse

  • Prep

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Ocean Spray(R)

Jellied cranberry sauce, cranberry juice cocktail, and raspberry gelatin make a fruity, fluffy dessert when combined with whipped topping and served chilled.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet


  1. Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
  2. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.
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I made this as a dessert for Thanksgiving. It was easy to make and a huge hit!


I make this every Christmas and everyone loves it. My mold always comes out a little mushy, so next year I may just chill in a pretty bowl and serve with a spoon. It tastes fancier than the ingredients seem. Very yummy.

Sarah Jo

I used diet Cranberry juice, sugar free raspberry gelatin and "lite" whipped topping. SO good. It really is like a mousse in texture. The kids and I just fell in love with it. Next time, I'd like to see if I can't pull this off with fresh cranberries some how which will cut back on some of the sugar in this recipe.