This Easy Raspberry Mousse Pie Is Our Favorite No-Bake Dessert for a Party or Special Meal

Ingredients

• 1 stick pam original flavor shopping list 
• 7  graham crackers 
• 3 tablespoons juice of lemon fresh
• 2.3 teaspoons gelatin powder (from one)
• 1.5 pounds raspberries fresh
• 0.5 cup sugar 
• 2 cups cup heavy whipping cream cold

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• knife
• sieve
• blender
• baking pan
• hand mixer
• spatula
• measuring cup
• kitchen scissors
• offset spatula

Directions

1. Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary.
2. Place lemon juice in a small bowl and sprinkle with gelatin.
3. Let sit until gelatin softens, 3 minutes.
4. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed.
5. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
6. In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge.
7. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.
8. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.
9. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined.
10. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
11. Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife.
12. Cut into 12 pieces to serve.