Light cranberry mousse in a smooth graham crust creates a bright, airy dessert that fits any season.

Scale

2 cups fresh or frozen cranberries

1 cup granulated sugar

1/2 cup water

1 teaspoon orange zest

8 ounces cream cheese softened

1 cup powdered sugar

2 teaspoons vanilla extract

2 cups whipped cream

1 graham cracker crust 9-inch

Whipped cream for topping

Fresh cranberries for garnish

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1. Simmer cranberries, sugar, and water until berries burst and thicken.

2. Blend the mixture until smooth and let it cool.

3. Beat cream cheese until smooth and add powdered sugar and vanilla.

4. Fold the cooled cranberry puree into the cream cheese mixture.

5. Fold whipped cream into the cranberry mixture until light and airy.

6. Spoon mousse into the graham crust and smooth the top.

7. Chill the pie for 4 hours until fully set.

8. Garnish with whipped cream and cranberries before serving.

Use orange zest to enhance flavor.

Chill overnight for a firmer texture.

Freeze without garnish for up to 2 months.