Go Back

Cranberry Mousse Pie

A delightfully layered dessert featuring a gingersnap crust and a silky cranberry mousse, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Festive
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cranberry mousse
  • 12 ounces fresh or frozen cranberries Use fresh cranberries if available for enhanced tartness.
  • 1/3 cup sugar
  • 2 Tbsp water
  • 8 ounces brick style cream cheese
  • 1 Tbsp vanilla paste
  • 8 ounces Cool Whip Extra Creamy Whipped Topping, thawed overnight Can substitute with 2 cups sweetened whipped cream.
For the crust
  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter
For garnishing
  • Whipped topping or sweetened whipped cream For garnish.
  • Sugared cranberries For garnish.
  • Mint leaves For garnish.

Method
 

Preparation
  1. Butter a 10-inch pie plate.
  2. In a medium saucepan, combine cranberries, sugar, and water. Simmer until it reaches a rolling boil, then reduce heat and let bubble gently for 15 minutes.
  3. Transfer the cranberry mixture to a blender and blend until silky smooth. Chill to cool.
  4. Mix gingersnap crumbs with melted butter and press firmly into the prepared pie plate. Refrigerate to firm up.
  5. In a separate bowl, cream the cooled cranberry puree with cream cheese and vanilla paste until smooth.
  6. Gently fold in the Cool Whip or sweetened whipped cream.
Assembly
  1. Spread the mousse into the prepared gingersnap crust and smooth the surface.
  2. Chill in the fridge for several hours or overnight to allow flavors to meld and set.
Serving
  1. Before serving, garnish with whipped topping, sugared cranberries, and mint leaves.
  2. Slice and serve, sharing each piece with loved ones.

Notes

Store the pie covered with plastic wrap in the refrigerator for up to four days. The texture may change over time, but the flavors will remain enjoyable.