Description
Cranberry Mousse Pie is a light, creamy, no-bake dessert made with tart cranberry puree, fluffy whipped topping, and a spiced gingersnap crust—perfect for holidays and make-ahead entertaining.
Ingredients
12 ounces fresh or frozen cranberries
1/3 cup granulated sugar
2 tablespoons water
8 ounces brick-style cream cheese
1 tablespoon vanilla paste
8 ounces extra-creamy whipped topping, thawed
2 cups gingersnap crumbs
5 tablespoons butter, melted
Whipped topping or sweetened whipped cream, for garnish
Sugared cranberries, for garnish
Fresh mint leaves, for garnish
Instructions
Butter a 10-inch pie plate and set aside.
In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring to dissolve the sugar.
Reduce heat and simmer for about 15 minutes, stirring often, until thickened.
Transfer cranberry mixture to a blender or food processor and puree until smooth. Chill completely.
Mix gingersnap crumbs with melted butter and press firmly into the prepared pie plate. Refrigerate.
Blend the cooled cranberry puree with cream cheese and vanilla until smooth.
Gently fold in the whipped topping until fully combined.
Spread the cranberry mousse evenly into the crust.
Chill for several hours or overnight until set.
Garnish with whipped topping, sugared cranberries, and mint before serving.
Notes
Chill time is essential for clean slices.
This pie can be made up to 2 days in advance.
A brief freezer chill before slicing helps with presentation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 26 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg