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Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 tablespoons water
- 8 ounces brick-style cream cheese
- 1 tablespoon vanilla paste
- 8 ounces Cool Whip Extra Creamy Whipped Topping (thawed overnight) or 2 cups sweetened whipped cream
- 2 cups gingersnap crumbs
- 5 tablespoons melted butter
- Whipped topping or sweetened whipped cream (for garnish)
- Sugared cranberries (for garnish)
- Mint leaves (for garnish)
Instructions
- Cook cranberries, sugar, and water in a saucepan until thick.
- Blend the mixture until smooth and chill.
- Mix gingersnap crumbs with melted butter and form the crust in a pie plate.
- Blend cooled cranberry puree with cream cheese and vanilla until smooth.
- Gently fold in whipped topping.
- Fill the crust with the mousse and refrigerate until set.
Notes
Ensure cream cheese is softened for a smooth mixture.
Adjust sweetness according to your taste preference.
Chill the pie overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Blending
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 30