Raspberry Mousse Pie Recipe
Raspberry Mousse Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry Mousse Pie in Quick Cooking January/February 2003, p45

Nutritional Facts

1 piece: 305 calories, 11g fat (7g saturated fat), 6mg cholesterol, 294mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Refrigerate for 2 hours or until set. Garnish with raspberries and mint if desired. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry Mousse Pie in Quick Cooking January/February 2003, p45

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