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5 from 5 votes

Cranberry Mousse

Homemade Cranberry Mousse is a delicious and fruity dessert salad made easy with Jello. This old fashioned recipe is great for the holidays!
Prep Time15 minutes
Cook Time1 minute
Chill Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Keyword: Cranberry Mousse
Servings: 10
Author: Jen CIncyshopper

Ingredients

  • 2 pkg Raspberry Gelatin 3 oz each
  • 1 cup Boiling Water
  • 20 oz Crushed Pineapple
  • 14 oz Whole Berry Cranberry Sauce
  • 2 cup Sour Cream
  • 1/2 cup chopped Pecans

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 285kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 168mg | Fiber: 2g | Sugar: 39g | Vitamin A: 332IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg