Teresa G.


This is my "use up last year's berries" recipe for a refrigerator pie or individual ramekins of strawberry mousse. I use frozen, but you can use fresh if you prefer. It's sweet, delicious, creamy and light (in texture, not calories, ha ha!) We love it anytime of the year, but it makes a really pretty Valentine's or Christmas dessert when garnished with whipped cream, fresh berries and mint leaves.

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★★★★★ 2 votes
40 Min
No-Cook or Other


4 oz
cream cheese, room temperature (1/2 brick)
3 Tbsp
powdered sugar
1 c
heavy whipping cream, cold
2 c
frozen strawberries, thawed or fresh strawberries
1/3 c
1/4 c
cold water
1 pkg
unflavored gelatin
pre-made graham cracker crust (see *note)
whipped topping or aerosol whipped cream (optional)


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1Using an electric hand mixer, beat cream cheese until fluffy.

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2Add 3 tablespoons powdered sugar; gradually add, and beat in, heavy cream until stiff peaks form; refrigerate until needed.

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3In food processor or blender, add strawberries and 1/3 cup granulated sugar; puree. Leave puree in processor/blender.

4Add 1/4 cup cold water to small saucepan; sprinkle powdered gelatin over water; let stand 1 minute to soften.

5Place over low heat, stirring until gelatin is dissolved (about 1 minute.) Remove from heat.

6Turn processor/blender on; with processor/blender running, pour in the dissolved gelatin and blend well (several seconds.)

7Pour into a bowl and refrigerate for 15-20 minutes.

8Stir 1/3 of the whipped cream mixture into strawberry mixture; mix well.

9Add strawberry mixture to whipped cream mixture; fold in and blend well.

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10Pour into crust and refrigerate for at least 2 hours before serving. refrigerate leftovers.

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11(*NOTE: The filling may be poured into ramekins, instead of a crust, for single servings.)

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