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Cranberry Mousse Pie

A delightful holiday dessert featuring a creamy cranberry filling nestled in a crunchy gingersnap crust, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cranberry filling
  • 12 ounce 12 ounce bag of fresh or frozen cranberries Fresh is preferred for homemade touch.
  • 1/3 cup 1/3 cup sugar Adjust if using canned cranberries.
  • 2 Tbsp 2 Tbsp water For cooking cranberries.
  • 8 ounce 8 ounces brick-style cream cheese Beat until smooth.
  • 1 Tbsp 1 Tbsp vanilla paste Can substitute with vanilla extract.
  • 8 ounce 8 ounce tub of Cool Whip Extra Creamy Whipped Topping, thawed overnight in the refrigerator Or substitute with 2 cups of sweetened whipped cream.
For the crust
  • 2 cup 2 cups gingersnap crumbs Crushed gingersnap cookies.
  • 5 Tbsp 5 Tbsp melted butter To bind the crumbs.
For garnish
  • to taste Whipped topping or sweetened whipped cream For decorating.
  • to taste Sugared cranberries For a festive touch.
  • to taste Mint leaves For garnish.

Method
 

Preparation
  1. Butter a 10-inch pie plate.
  2. In a medium saucepan, mix together cranberries, sugar, and water. Bring to boil and stir often.
  3. Once boiling, reduce heat and simmer for about 15 minutes until thickened. Stir regularly.
  4. Remove from heat and puree the mixture in a high-speed blender or food processor. Set aside to chill.
  5. Mix gingersnap crumbs with melted butter and press into the pie plate. Refrigerate while preparing filling.
Filling
  1. Once the cranberry puree is cooled, beat in cream cheese and vanilla paste until smooth.
  2. Gently fold in the whipped topping until no streaks remain.
  3. Spread the cranberry mousse into the prepared gingersnap crust and chill for several hours, preferably overnight.
Serving
  1. Serve pie straight from the fridge, topping with whipped cream, sugared cranberries, and mint leaves.

Notes

Leftovers can be stored in the refrigerator for up to three days. Press the gingersnap crust firmly for best results.