Categories: cheesecake, dessert

Ingredients

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

Directions

1. TOAST almonds: To toast almonds, spread evenly on baking sheet. Bake at 350 degrees for 5 to minutes or until light golden brown, stirring once or twice.

2. IN large mixing 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.

3. SPOON half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture.

4. Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping and walnuts. Store in refrigerator.

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