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Raspberry Mousse Pie


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  • 1 1/2 cups cold milk
  • 1 pkg. (3.4oz) instant cheesecake or vanilla pudding mix
  • 1 chocolate crumb crust
  • 1 1/2 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 1/2 cup seedless raspberry jam
  • 1 tsp. lemon juice
  • 1 carton (8oz) cool whip, thawed
  • Fresh raspberries and mint, optional


Servings 6


Step 1

In a mixing bowl, beat milk and pudding mix on low speed for 2 mins. Pour into crust; cover and refrigerate.

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 min. Microwave on high for 20-30 seconds; stir until dissolved. Gradually whisk in jam and lemon juice. Chill for 10 mins. Fold in the whipped topping. Spread over pudding.

Refrigerate for 2 hours or until set. Granish with raspberries and mint if desired.

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