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Raspberry Mousse Pie

 Raspberry Mousse Pie
Whipped topping, instant pudding and a prepared crust hurry along this no-bake dessert, which was shared by Mary Fuller of Le Mars, Iowa. For a fast finishing touch, place individual slices of the pretty pie on dessert plates decorated with melted chocolate chips.
6-8 ServingsPrep: 10 min. + chilling


  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 chocolate crumb crust (9 inches)
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup seedless raspberry jam
  • 1 teaspoon lemon juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh raspberries and mint, optional


  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Pour into crust; cover and
  • refrigerate.
  • Sprinkle gelatin over cold water; let stand for 1 minute. Microwave
  • on high for 20-30 seconds; stir and let stand for 1 minute or until
  • gelatin is completely dissolved. Gradually whisk in jam and lemon
  • juice. Chill for 10 minutes. Fold in the whipped topping. Spread
  • over pudding.
  • Refrigerate for 2 hours or until set. Garnish with raspberries and
  • mint if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 305 calories,

2 of 2

Raspberry Mousse Pie (continued)

Nutritional Facts: 11 g fat (7 g saturated fat), 6 mg cholesterol, 294 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.