Cranberry Walnut Cheesecake Pie

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• Servings: 8
• 1 1/4 cups cold milk
• 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling (4-serving size)
• 1/2 teaspoon grated lemon peel
• 1 (8 ounce) container frozen non-dairy topping, thawed (aka cool whip)
• 1 prepared graham cracker crust (or make your own if you are martha stewart)
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup toasted walnuts

Recipe

• 1 in a large bowl beat milk, pudding mix, and lemon peel for 1 minute. (mixture will be very thick) whisk in half of the whipped topping. (put the other half of the unused whipped topping back into the fridge to use later).
• 2 carefully spread half of the pudding mixture into the graham pie crust.
• 3 spoon half of the cranberry sauce over pudding mixture. reserve the remaining cranberry sauce along with the whipped cream topping in the fridge for later --.
• 4 sprinkle with half of the toasted walnuts. reserve the remainder for later --.
• 5 top with the remaining pudding mixture.
• 6 refrigerate for four hours or until set.
• 7 top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
• 8 keep chilled in the refrigerator until ready to serve.
• 9 *if your walnuts aren't toasted here is how you do it -- spread nuts evenly on baking sheet and bake in preheated oven for 5 minutes at 350. toss and stir around and bake for 3 or 4 more minutes.