Cranberry Walnut Cheesecake
(from kintyre’s recipe box)
Source: Recipe card
Prep time: 15 minutes
Serves 8 people
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
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Pour milk into large bowl.
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Add pudding mixes and lemon peel.
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Beat with wire whisk for one minute.
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Gently stir in 1/2 of the whipped topping.
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Spread 1/2 of the pudding mixture on bottom of crust.
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Spread 1/2 of the cranberry sauce over pudding mixture.
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Sprinkle with 1/2 of the walnuts.
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Top with remaining pudding mixture.
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Refrigerate 4 hours until set.
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Garnish with remaining whipped topping and walnuts.
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Serve with remaining cranberry sauce.
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Tip: Toasted Walnuts – Spread out walnuts evenly on a baking sheet.
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Place into a 375 degree oven for 3 to 5 minutes or until walnuts are well toasted.