Delightful Cranberry Mousse Pie for Your Holiday Table

This delightful cranberry mousse pie offers a light, zesty filling in a spicy gingersnap crust—perfect for holiday gatherings!

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Prep Time 30

Cook Time 15

Chill Time 4

Total Time 4 45

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 222

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mousse

2 cups Cranberries fresh or frozen
3/4 cups Sugar adjust to taste
1/2 cups Water
8 ounces Cream Cheese brick-style
1 teaspoon Vanilla Paste or substitute with vanilla extract
8 ounces Cool Whip Extra Creamy Whipped Topping homemade whipped cream is an alternative

For the Crust

1 1/2 cups Gingersnap Crumbs can substitute with digestive biscuit crumbs
1/2 cups Melted Butter

Optional Garnish

Whipped Topping or Cream for topping
Sugared Cranberries for decoration
Mint Leaves for garnish

Equipment

10-inch pie plate
medium saucepan
Blender or food processor
Mixing Bowl

Method

Pie Preparation

Butter a 10-inch pie plate evenly.
In a medium saucepan, combine cranberries, sugar, and water; bring to boil and cook for about 15 minutes.
Transfer to a blender and blend until smooth; chill the puree.
Mix gingersnap crumbs and melted butter, then press the mixture into the pie plate and refrigerate.
Blend cranberry puree, cream cheese, and vanilla until smooth.
Gently fold in the Cool Whip until fully combined.
Spread cranberry mousse into the gingersnap crust and smooth the top.
Cover with plastic wrap and refrigerate for several hours or overnight.
Garnish before serving with whipped topping, sugared cranberries, or mint leaves.

Nutrition

Serving: 1sliceCalories: 222kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Chill pie for optimal flavor and set. Best served cold.

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