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No-Bake Pomegranate Mousse Pie


Ingredients

Scale
  • 2 9′ ready-made graham cracker crust
  • .3 ounce package Double Berry Jel Dessert
  • 1/2 cup Pomegranate Cranberry Juice Blend, cold or room temp (I use Langers)
  • 4 cups whipping cream, divided
  • Dried cranberries and/or fresh pomegranate seeds for garnish

Instructions

  1. Combine dessert jel and juice in a small bowl.
  2. Fill a small saucepan with 1 ½ inches of water.
  3. Bring to a boil then reduce heat to a very low simmer.
  4. Set the small bowl in the saucepan and stir until mix is completely dissolved in the juice and warm to the touch (not hot).
  5. Remove from the water and set aside.
  6. Whip 2 cups of whipping cream until stiff peaks form.
  7. Add the Jel/juice mixture to the whipped cream and re-whip until stiff.
  8. Spoon into the ready-made graham cracker crusts.
  9. Smooth the top using an offset spatula.
  10. Whip the remaining 2 cups of whipping cream.
  11. Spread or pipe decoratively on the top of the filling.
  12. Refrigerate for at least 2 hours.
  13. Slice and serve garnished with dried cranberries or fresh pomegranate seeds.
  14. Can be made in advance and frozen.
  15. Defrost slightly before serving.

Notes

Note

  • For an even bigger pomegranate flavor, add 2 teaspoons of pomegranate extract flavoring to the mousse.

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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