Pineapple Mousse Pie with Raspberries

Prep: 15 minutes; Freeze: 2 hours. A frozen pie like this is ideal for entertaining because you can make it a few days ahead and keep it in the freezer.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 31%
  • Fat: 7.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.5g
  • Carbohydrate: 32.7g
  • Fiber: 2g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 207mg
  • Calcium: 47mg


  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 (8-ounce) can crushed pineapple in its own juice, undrained
  • 1 1/2 cups fresh raspberries
  • 3 tablespoons low-sugar raspberry spread
  • 1 (6-ounce) reduced-fat graham cracker pie crust
  • 3/4 cup tub-style light cream cheese
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup frozen fat-free whipped topping, thawed


  1. Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, until mixture comes to a boil and thickens. Cool to room temperature.
  2. Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.
  3. Combine cream cheese, sugar, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth and creamy. Fold pineapple mixture into cream cheese mixture. Fold whipping topping into cream cheese mixture. Spoon over berries. Cover and freeze at least 2 hours.
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