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Cranberry Mousse Pie

A delightful dessert that combines the tartness of cranberries with a creamy mousse, all nestled in a gingersnap crust, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Mousse
  • 12 ounces fresh or frozen cranberries
  • 1/3 cup sugar
  • 2 Tbsp water
  • 8 ounces cream cheese, brick style At room temperature for best blending
  • 1 Tbsp vanilla paste
  • 8 ounces Cool Whip Extra Creamy Whipped Topping, thawed
For the Crust
  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter
For Garnish
  • to taste Whipped topping or sweetened whipped cream
  • to taste Sugared cranberries
  • to taste Mint leaves

Method
 

Preparation
  1. Butter a 10-inch pie plate.
  2. In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring often, then reduce heat and simmer for about 15 minutes until it thickens.
  3. Transfer mixture to a blender or food processor and puree until smooth. Let cool.
  4. In a bowl, mix gingersnap crumbs with melted butter. Press into the bottom of the pie plate to form a crust and refrigerate to firm up.
Making the Mousse
  1. Cream the cooled cranberry puree with cream cheese and vanilla until smooth.
  2. Gently fold in the whipped topping.
  3. Spread the mousse into the chilled gingersnap crust. Chill for several hours or overnight.
Serving
  1. Before serving, garnish with a dollop of whipped topping, sugared cranberries, and mint leaves.

Notes

This pie can be made a day in advance. Store leftovers in the refrigerator for up to a few days.