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Cranberry Walnut Cheesecake Pie




Source of Recipe


Pam from a board that I go to


List of Ingredients




1 Pre-made Graham Cracker Pie Crust (6 oz.)
1 1/4 cups cold milk
2 packages (4-serving size) cheesecake flavor instant pudding & pie filling
1/2 teaspoon grated lemon peel
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
1 can (16 oz.) whole berry cranberry sauce, divided
1/2 cup toasted chopped walnuts, divided*




Recipe



1. Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping.


2. Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.


3. Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.


*Toasted Walnuts -- Spread out walnuts evenly on a baking sheet. Place into a 375oF oven for 3-5 minutes or until walnuts are well toasted.