Recipe by Margie Earls
"A yummy pie for cranberry lovers...easy!"
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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.
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).
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.
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
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