15-Minute Frozen Strawberry Mousse Pie..

Cooking Instructions

Process cookies in a food processor until fine crumbs form. Transfer to a medium bowl. Wipe out processor with a paper towel.

In food processor, purée half the berries, the sugar and corn syrup. Add remaining berries and pulse until coarsely chopped. Remove and refrigerate 1⁄2 cup for topping.

Beat cream with electric mixer on high speed until stiff peaks form when beaters are lifted, 2 to 3 minutes.

Fold 1 cup whipped cream into cookie crumbs. Spread in pie shell. Fold remaining berry mixture into remaining cream until blended. Spoon onto cookie mixture, mounding in center.

Freeze at least 4 hours until very firm. Cover tightly with plastic wrap and store in freezer up to 1 week.

Up to 15 minutes before serving, garnish with whipped cream, shaved chocolate, whole berries and reserved sauce. Leave at room temperature until ready to serve.

Cook’s Tip: Between cuts, dip the knife blade in a pitcher of hot water (have a towel handy to wipe the blade).