No-Bake Grinch Mousse Pie
No-Bake Grinch Mousse Pie
Ingredients
For the Red Velvet Cookie Crust
- 24 red velvet sandwich cookies, finely crushed (about 2 1/2 cups crumbs)
- 1/2 cup unsalted butter, melted
For the White Mousse Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
For the Grinch Green Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon green gel food coloring, or as needed for desired color
For Garnish
- 2 tablespoons holiday sprinkles, as needed
Instructions
- 1
Prepare the Red Velvet Cookie Crust: In a medium bowl, combine the finely crushed red velvet sandwich cookies and melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min
- 2
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the bottom of a glass or your fingers to compact it well.
⏱️ 5 min
- 3
Chill the crust in the refrigerator for at least 30 minutes to set.
⏱️ 30 min
- 4
Prepare the White Mousse Filling: In a large bowl, using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
In a separate cold bowl, whip the cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined and no streaks remain. Do not overmix.
⏱️ 3 min
- 7
Pour the white mousse filling into the chilled red velvet cookie crust and spread evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or until firm.
⏱️ 5 min
- 8
Prepare the Grinch Green Whipped Topping: In a cold large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
⏱️ 3 min
- 9
Add the green gel food coloring, starting with 1/4 teaspoon, and continue to whip until stiff peaks form and the desired Grinch-green color is achieved. Add more food coloring if necessary.
⏱️ 2 min
- 10
Once the white mousse filling is firm, spread the green whipped topping over the top of the pie. You can spread it smoothly or create decorative swirls with a spatula or piping bag.
⏱️ 5 min
- 11
Garnish with holiday sprinkles as desired. Refrigerate the pie for at least 30 minutes before serving to allow the topping to set.
⏱️ 30 min
- 12
Slice and serve cold. Store any leftover pie in the refrigerator.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Grinch Mousse Pie
Ingredients
For the Red Velvet Cookie Crust
- 24 red velvet sandwich cookies, finely crushed (about 2 1/2 cups crumbs)
- 1/2 cup unsalted butter, melted
For the White Mousse Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
For the Grinch Green Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon green gel food coloring, or as needed for desired color
For Garnish
- 2 tablespoons holiday sprinkles, as needed
Instructions
- 1
Prepare the Red Velvet Cookie Crust: In a medium bowl, combine the finely crushed red velvet sandwich cookies and melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min - 2
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the bottom of a glass or your fingers to compact it well.
⏱️ 5 min - 3
Chill the crust in the refrigerator for at least 30 minutes to set.
⏱️ 30 min - 4
Prepare the White Mousse Filling: In a large bowl, using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
In a separate cold bowl, whip the cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined and no streaks remain. Do not overmix.
⏱️ 3 min - 7
Pour the white mousse filling into the chilled red velvet cookie crust and spread evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or until firm.
⏱️ 5 min - 8
Prepare the Grinch Green Whipped Topping: In a cold large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
⏱️ 3 min - 9
Add the green gel food coloring, starting with 1/4 teaspoon, and continue to whip until stiff peaks form and the desired Grinch-green color is achieved. Add more food coloring if necessary.
⏱️ 2 min - 10
Once the white mousse filling is firm, spread the green whipped topping over the top of the pie. You can spread it smoothly or create decorative swirls with a spatula or piping bag.
⏱️ 5 min - 11
Garnish with holiday sprinkles as desired. Refrigerate the pie for at least 30 minutes before serving to allow the topping to set.
⏱️ 30 min - 12
Slice and serve cold. Store any leftover pie in the refrigerator.
⏱️ 1 min