Prep 6 hrs
Cook 0 mins
This is good! I love cranberries year round... not just for the holidays. Definitely not a gourmet dessert because of the tacky pre-packaged ingredients but it is delicious and I bet you a dollar that your Southern family will love it if served on a Thanksgiving or Easter weekend menu. The recipe is stolen from a Keebler graham pie crust package.
- 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
- 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).
- Carefully spread half of the pudding mixture into the graham pie crust.
- 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 --.
- Sprinkle with half of the toasted walnuts. Reserve the remainder for later --.
- Top with the remaining pudding mixture.
- Refrigerate for four hours or until set.
- Top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
- Keep chilled in the refrigerator until ready to serve.
- *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.