Star Spangled Mousse Pie
Celebrate any patriotic occasion with this vibrant and creamy Star Spangled Mousse Pie, a show-stopping no-bake dessert perfect for summer gatherings or Fourth of July celebrations. Featuring a buttery graham cracker crust as its base, this layered delight combines a silky whipped cream cheese mousse, a bright strawberry gelatin layer topped with fresh sliced strawberries, and a stunning blueberry gelatin layer crowned with plump blueberries. Each bite offers a medley of textures and refreshing fruit flavors, making it as indulgent as it is visually stunning. Easy to assemble and requiring no cooking beyond the crust, this red, white, and blue pie will become your go-to festive dessert. Enjoy it chilled and watch it disappear at your next party!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 3 cups Whipped topping (such as Cool Whip), thawed
- 3 ounces Strawberry gelatin (red layer)
- 1 cup Boiling water (for red layer)
- 0.5 cup Cold water (for red layer)
- 3 ounces Blueberry gelatin (blue layer)
- 1 cup Boiling water (for blue layer)
- 0.5 cup Cold water (for blue layer)
- 0.5 cup Fresh strawberries, sliced
- 0.5 cup Fresh blueberries
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8 minutes, then let cool completely.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in 2 cups of the whipped topping until fully combined. Spread this mixture evenly over the cooled crust and refrigerate for 15 minutes.
In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir well, then add 0.5 cup of cold water. Allow the mixture to cool slightly before pouring it over the chilled cream cheese layer. Sprinkle the sliced strawberries on top. Refrigerate for at least 1 hour, or until the red layer sets.
Repeat the same process with the blueberry gelatin: dissolve it in 1 cup of boiling water, add 0.5 cup of cold water, and let it cool slightly. Gently pour the blue gelatin over the set red layer and place the blueberries on top. Refrigerate for at least another 1 hour, or until the blue layer fully sets.
Garnish the finished pie with the remaining 1 cup of whipped topping and additional fresh berries if desired.
Slice and serve cold. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 33.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
