Homemade Cranberry Mousse is a delicious and fruity dessert salad made easy with Jello. This old fashioned recipe is great for the holidays!
Course Side Dish
Keyword Cranberry Mousse
Prep Time 15minutes
Cook Time 1minute
Chill Time 2hours30minutes
2pkgRaspberry Gelatin3 oz each
14ozWhole Berry Cranberry Sauce
Heavily grease bundt pan and set aside.
Refrigerate can of crushed pineapple for 30 minutes.
In a large bowl, combine gelatin and boiling water. Stir until dissolved.
Drain pineapple through a sieve and add juice to gelatin.
Place the pineapple on a paper towel to absorb the moisture and set aside.
Stir cranberry sauce into gelatin mixture until blended.
Chill mixture until it starts to thicken about 30 minutes.
Fold in sour cream, pineapple and pecans.
Pour into prepared bundt pan.
Chill until set, at least 2 hours.
When ready to release the mousse from the bundt pan, use a knife around the edges and center to get air into the pan. Place a plate on top of the mold and flip. You may need to tap quite hard to get to release. Be patient, it will release.