Categories: dessert, not tried

Ingredients

• 1 Ready Crust Graham Cracker Pie Crust (6 ounces)
• 1 1/4 cups cold milk
• 2 packages (4 serving size) cheesecake flavor instant pudding and pie filling
• 1/2 teaspoon grated lemon peel
• 1 tub (8 ounces) frozen non-dairy whipped topping, thawed and divided
• 1 can (16 ounces) whole berry cranberry sauce, divided
• 1/2 cup toasted chopped walnuts, divided

Directions

1. Pour milk into large bowl.

2. Add pudding mixes and lemon peel.

3. Beat with wire whisk for one minute.

4. Gently stir in 1/2 of the whipped topping.

5. Spread 1/2 of the pudding mixture on bottom of crust.

6. Spread 1/2 of the cranberry sauce over pudding mixture.

7. Sprinkle with 1/2 of the walnuts.

8. Top with remaining pudding mixture.

9. Refrigerate 4 hours until set.

10. Garnish with remaining whipped topping and walnuts.

11. Serve with remaining cranberry sauce.

12. Tip: Toasted Walnuts – Spread out walnuts evenly on a baking sheet.

13. Place into a 375 degree oven for 3 to 5 minutes or until walnuts are well toasted.

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