Star Spangled Mousse Pie Recipes

Steps:

• 1. Coarsely chop the cookies to equal 1 1/4 cup.
• 2. In a small mixing bowl use a mixer and blend the softened cream cheese till fluffy. Add your sugar and lemon juice till well blended. Then lightly fold in your thawed whipped topping and cookies with a spatula.
• 3. Now fill your pie crust with the creamy mixture and garnish with sprinkles. Refrigerate or freeze for a couple of hours.
• 4. Slice and serve.

Steps:

• 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. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
• In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. 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. 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).
• 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. Cut into 12 pieces to serve.

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
• In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
• Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
• Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
• In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
• Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.

Steps:

• Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
• In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
• Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
• To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.

Steps:

• Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
• Fold in chopped cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.

Steps:

• 1. Chop cookies. Set aside.2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping.3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Steps:

• Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred.
• Spread melted chocolate evenly in bottom of pastry shell; set aside.
• Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred.
• Cool 5 minutes.
• Beat cream cheese and sugar in a mixing bowl until smooth.
• Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust.
• Arrange strawberry halves and blueberries on top of pie.
• Place shortening and remaining white morsels in a small, heavy duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a very small hole in corner of bag; squeeze to drizzle over pie.
• Refrigerate for at least 1 hour. Store in refrigerator.