Recipe by Margie Earls
"A yummy pie for cranberry lovers...easy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 ounce) package
cranberry flavored Jell-O® mix
1 (16 ounce) can
jellied cranberry sauce
frozen whipped topping, thawed
1 (9 inch)
pie shell, baked
I had to adjust this pie slightly because I had a hard time finding cranberry Jello (probably because it's not the holiday season). I used cran-raspberry juice, sugar-free raspberry Jello and "light" whipped topping. For the pie shell, I made a graham cracker crust. We all LOVED this pie, even my husband who claims he hates Jello. He never even noticed. GREAT light dessert on a hot day.
It was a bit too strong for my taste -- both too tart and too sweet at the same time. Maybe next time I will try adding more whipped topping to tone it down a little. Also I had to stick it in the freezer for a bit to keep it from being too mushy.
This is a wonderful recipe. I was given it ages ago by someone else and searched today to remind myself how to make it. The only difference is a store bought or even better a homemade graham cracker crust. Even if you aren't a cranberry lover this is amazing.
My husband's favorite Thanksgiving pie. he even makes it. Instead of cranberry gelatin, he substitutes raspberry. And he uses a graham cracker crust. Never any leftovers.
Delicious light and easy pie. Another good point is that it isn't too tart. Frozen whipped topping is not available where I live, so I used 2 cups stiffy whipped cream (about 1 cup whipping cream stiffy whipped).
Tasty and easy. I used a pre-made grahmn cracker crust and served with whipped cream. It was a perefect palate cleasner and went great next to my pumpkin pie. I was surprised how much I liked it since I am not a cranberry lover, but I did enjoy how light refreshing it was after all the heavy food we had for thanksgiving.
I made the mousse part, didn't put it in a pie shell, and it was wonderful! My only mistake was to not let it chill until thickened; I rushed it at maybe 2 hours, and it was a bit runny, but my guests were none the wiser and raved. Oh, I also didn't use frozen whipped topping b/c of the chemicals in it; I made fresh whipped cream instead. So it probably wasn't as sweet as it otherwise would have been (which is a good thing--there's already a ton of sugar in this). LOVE IT!
I made this pie exactly by the recipe and my family loved it. I did decorate it up a bit with a pretty whipped cream edge on top with fresh raspberries and sliced almonds for decorations.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Mousse Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the famous peanut butter pie created by Serendipity 3.
See the tricks to making pie dough from scratch.
See how to make a simple apple pie with a flaky, golden-brown crust.