Cranberry Mousse Filling
Makes about 4 cups
  • 1 (8-ounce) container frozen whipped topping, thawed
  • ΒΌ cup butter, softened
  • 1 (14-ounce) can whole berry cranberry sauce
  1. In a medium bowl, beat whipped topping and butter with a mixer at medium speed until smooth. Add cranberry sauce, beating until combined. Use immediately.
Recipe by Paula Deen Magazine at