Cranberry Walnut Cheesecake Pie
Recipe Ingredients:
| 1 1/4 | cup | cold milk |
| 2 | pkg | (4-serving size) cheesecake flavor instant pudding & pie filling |
| 1/2 | tsp | grated lemon peel |
| 1 | container | (8 oz) Cool Whip, divided |
| 1 | graham cracker crumb pie crust | |
| 1 | can | (16 oz) whole cranberry sauce, divided |
| 1/2 | cup | chopped walnuts, toasted, divided* |
Recipe Instructions:
| 1. | In large bowl beat milk, pudding mix, and lemon peel with wire whisk for 1 minute (mixture will be very thick). Whisk in half of the whipped topping. Carefully spread half of pudding mixture in crust. |
| 2. | Spoon half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture. |
| 3. | Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping, and walnuts. |
| 4. | Garnish as desired. Store in refrigerator. Yield: 8 servings. *NOTE: To toast walnuts, spread evenly on baking sheet. Bake at 350F for 5 to 10 minutes or until light golden brown, stirring once or twice. |
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