Cranberry Mousse Pie

A delightful dessert that perfectly balances lightness and flavor with a tart cranberry filling and spiced gingersnap crust.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Calories: 250

12 ounces fresh or frozen cranberries
1/3 cup sugar Balances out the tartness of the cranberries.
2 Tbsp water Helps in cooking down the cranberries.
8 ounces brick style cream cheese Adds creaminess to the mousse.
1 Tbsp vanilla paste Infuses a warm vanilla flavor.
8 ounces Cool Whip Extra Creamy Whipped Topping Thawed overnight in the refrigerator.
2 cups gingersnap crumbs Adds a wonderful crunch.
5 Tbsp melted butter Binds the crumbs together.
whipped topping or sweetened whipped cream For garnishing.
sugared cranberries Optional garnish.
mint leaves Fresh mint for garnish.

Prepare the Pie Plate: Butter a 10-inch pie plate to ensure easy removal of the pie after chilling.
Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for about 15 minutes until thickened.
Make the Gingersnap Crust: Mix gingersnap crumbs with melted butter in a bowl. Press into the prepared pie plate.
Blend the Cranberry Puree: Cool the cranberry mixture slightly, then puree until smooth. Chill in the freezer for faster cooling.
Combine Ingredients for Mousse: Blend cooled cranberry puree with cream cheese and vanilla paste until smooth.
Fold in Whipped Topping: Gently fold in thawed Cool Whip until no streaks remain.
Assemble Your Pie: Spread the cranberry mousse evenly into the chilled gingersnap crust.
Chill and Garnish: Chill in the refrigerator for several hours or overnight. Garnish with whipped topping, sugared cranberries, and fresh mint leaves before serving.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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