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Cherry Cranberry Mousse Cups

Makes: 16 (200ml glass jars) or one 9 x 11 inch baking pan

I wanted to make something that tied in cranberries for Thanksgiving and this cherry cranberry recipe is just perfect. Because it is a small portion and light and fluffy it is a great dessert to finish off a big turkey dinner. Of course you can make this anytime of year and if you don’t like cranberries then use the cherry pie filling instead. I used little 200ml mason jars so each person could have their own little cup but you can easily make this in a cake pan and cut piece to size you want.


1 540ml can Cherry Cranberry pie filling

¼ cup evaporated milk

2 containers Cool Whip – divided

¼ cup chopped walnuts

¼ cup chopped pecans

2 cups graham crumbs

½ cup melted butter

1 block 250g Philadelphia cream cheese – room temperature

3 tbsp sugar

1 tbsp vanilla extract

¼ cup graham crumbs for sprinkling


  1. Combine pie filling, milk, 1 Cool Whip container, walnut and pecans together and set in refrigerator

  2. Combine graham crumbs and butter and put one tablespoon in each jar, or pour into baking pan

  3. Lightly tap down crumbs – I used a shot glass to get inside jar

  4. Using an electric mixer combine cream cheese, sugar and vanilla until well blended

  5. Fold in ½ a container of Cool Whip and spoon and spread 1 tbsp into each jar or spread on top of crumbs in baking pan

  6. Spoon and spread in 2 tbsp of cherry cranberry mouse into each jar or spread on top of cream cheese layer in baking pan

  7. Top each jar or baking pan with left over Cool Whip

  8. Cover with lid or saran wrap and place in refrigerator for minimum 8 hours

  9. Sprinkle with graham crumbs prior to serving


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