Cranberry Walnut Cheesecake Pie Recipe

Cranberry Walnut Cheesecake Pie Recipe

  • 1 1/4 cups cold milk
  • 2 (3.4 ounce) packages cheesecake flavor instant pudding & pie filling
  • 1/2 teaspoon grated lemon peel
  • 1 (8 ounce) tub frozen whipped topping, thawed, divided
  • 1 KEEBLER® READY CRUST® Graham Pie Crust
  • 1 (16 ounce) can whole berry cranberry sauce, divided
  • 1/2 cup chopped walnuts, divided
  1. Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in half of whipped topping. Spread half of pudding mixture on bottom of crust.
  2. Spread half of cranberry sauce over pudding mixture. Sprinkle 1/4 cup walnuts. Top with remaining pudding mixture.
  3. Refrigerate 4 hours until set. Garnish with remaining whipped topping and 1/4 cup walnuts. Serve with remaining cranberry sauce. Refrigerate leftovers.
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