Strawberry Mousse Pie

• 1 container (16 oz.) frozen sweetened strawberries, thawed
• 1/2 cup sugar
• 2 envelopes unflavored gelatin
• 1/2 cup cranberry juice cocktail
• 2 tsp. grated orange zest
• 3 containers (8 oz. each) frozen whipped topping, thawed
• 1 lb. fresh strawberries, trimmed, chopped, 2 cups
• 1 pkg. prepared graham cracker pie crust
• Additional fresh strawberries, optional

In blender puree thawed strawberries and sugar; transfer to large bowl. In microwave safe bowl, sprinkle gelatin over juice; let stand until softened, 5 minutes. Mixture will have a soft gumdrop like texture. Microwave on high in 10 second intervals, stirring occasionally, until dissolved. Stir gelatin mixture and zest into strawberry mixture. Whisk in 2 1/2 cup topping until blended.

Refrigerate until mixture is thick enough to mound, about 45 minutes. Fold in chopped strawberries. Spread in pie crust. Cover with plastic wrap and refrigerate until set, at least 8 hours or overnight. Transfer some of remaining topping to pastry bag fitted with large star tip. Starting from outside edge pipe topping in circular motion over pie. Refill bag as needed. Garnish with berries, if desired.

By Robin

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