Cranberry Mousse Pie

Cranberry Mousse Pie

"A yummy pie for cranberry lovers...easy!"
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Ingredients

1 d 2 h 55 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, add gelatin and stir until dissolved.
  2. In a mixing bowl, beat the cranberry sauce for 1 minute. Add gelatin mixture and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set.
  3. Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into pie shell and chill until firm.

Footnotes

  • Cook's Note:
  • You can skip the pie crust and spoon the filling into dessert bowls, if you prefer.

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Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

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 "l...

Most helpful critical review

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 t...

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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 "l...

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 crea...

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.

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 c...

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 like...

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 ...

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.

My grandma always made this pie for Thanksgiving. As a child I thought that it was the best tasting thing on earth. Most kids love it as well as adults. I think she used Raspberry jello inste...

My family loved this dessert. I didn't have enough whipped topping, so I sub'd sour cream. I served with a dollop of whipped topping on each piece and sprinkled with chopped pecans. Yum.

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