Wally's Cranberry Walnut Cheesecake Pie
Ready In: 20 mins
Serves: 8
Ingredients
- 1 1⁄4 cups cold milk
- 2 (3 1/2ounce) packages cheesecake flavor instant pudding and pie filling
- 1⁄2 teaspoon grated lemon peel
- 1 (8 ounce) container frozen non-dairy topping, thawed, divided
- 1 (9 inch) graham cracker pie crusts
- 1 (16 ounce) can whole berry cranberry sauce, divided
- 1⁄2 cup chopped walnuts, toasted, divided*
Directions
- 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.
- Spoon half of cranberry sauce over pudding mixture.
- Sprinkle with half of the walnuts.
- Top with remaining pudding mixture.
- Refrigerate at least 4 hours or until set.
- Top with remaining cranberry sauce, whipped topping and walnuts.
- Refrigerate at least 4 hours or until set.
- Top with remaining cranberry sauce, whipped topping and walnuts.
- Garnish as desired.
- Store in refrigerator.
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