Can I use frozen raspberries in Pistachio Raspberry Crunch Mousse Cake?

Yes, frozen raspberries work well. Just thaw and drain them before making the compote to avoid excess moisture in your Pistachio Raspberry Crunch Mousse Cake.

How long can I store Pistachio Raspberry Crunch Mousse Cake?

Store the cake covered in the refrigerator for up to 3 days. The mousse and fruit layers hold up best when chilled properly.Frozen raspberries can be used in Pistachio Raspberry Crunch Mousse Cake but must be drained first.

Can I make Pistachio Raspberry Crunch Mousse Cake without a springform pan?

You can use a deep 9-inch pie dish or square baking dish. However, a springform pan makes slicing and presentation much easier.Storing Pistachio Raspberry Crunch Mousse Cake in a springform pan makes slicing easier.

Can I substitute the pistachio pudding in Pistachio Raspberry Crunch Mousse Cake?

You can swap pistachio for vanilla or white chocolate pudding, though the pistachio flavor and color are what make this cake truly unique.

Pistachio Raspberry Crunch Mousse Cake

Description

Pistachio Raspberry Crunch Mousse Cake is a dreamy no-bake dessert with layers of buttery crunch, creamy pistachio mousse, fresh raspberry compote, and whipped topping. Light, elegant, and bursting with texture and flavor.

Ingredients

Scale

Crust Layer:

1 1/2 cups crushed vanilla wafers or graham crackers

1/3 cup melted unsalted butter

1/4 cup finely chopped pistachios

Pistachio Mousse:

1 package instant pistachio pudding mix (3.4 oz)

1 cup cold milk

1/2 cup mascarpone or cream cheese, softened

1 cup whipped topping (or whipped cream)

Raspberry Layer:

1 cup fresh raspberries

2 tablespoons sugar

1 teaspoon lemon juice

Whipped Topping:

1 1/2 cups whipped topping or stabilized whipped cream

Chopped pistachios and extra raspberries for garnish

Instructions

1. In a bowl, mix crushed vanilla wafers, melted butter, and chopped pistachios. Press into the bottom of a 9-inch springform pan. Chill 15 minutes.

2. Whisk pudding mix with milk until slightly thick. Add mascarpone and beat until smooth. Fold in whipped topping. Spread over crust. Chill.

3. In a saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes until thickened. Cool completely.

4. Spread raspberry layer gently over mousse. Chill for at least 4 hours or overnight.

5. Top with whipped topping and garnish with pistachios and fresh raspberries before serving.

6. Carefully release springform pan and slice to serve.

Notes

For extra texture, add crushed freeze-dried raspberries on top.

Use stabilized whipped cream if the cake needs to sit out longer.

Pistachio Raspberry Crunch Mousse Cake is best enjoyed chilled the same day or the next.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 22g
Sodium: 240mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: pistachio raspberry crunch mousse cake, no bake pistachio cake, raspberry mousse dessert