Cranberry Walnut Cheesecake Pie

Ingredients

• 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 walnut

Directions

1. 1

   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).

2. 2

   Carefully spread half of the pudding mixture into the graham pie crust.

3. 3

   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 --.

4. 4

   Sprinkle with half of the toasted walnuts. Reserve the remainder for later --.

5. 5

   Top with the remaining pudding mixture.

6. 6

   Refrigerate for four hours or until set.

7. 7

   Top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.

8. 8

   Keep chilled in the refrigerator until ready to serve.

9. 9

   *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.