Cranberry Walnut Cheesecake Pie
Recipe from Ready Crust
Prep Time: 10 mins
Total Time: 4 hrs 10 mins
see savings1 1/4 cupscold milk
see savings2 packages(4-serving size) cheesecake flavor instant pudding & pie filling
see savings1/2 teaspoongrated lemon peel
see savings1 8 ounce tubfrozen non-dairy whipped topping, thawed, divided
see savings1Keebler® Ready Crust® Graham Pie Crust
see savings1 16 ounce canwhole cranberry sauce, divided
see savings1/2 cupchopped walnuts, toasted, divided*
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.
Garnish as desired. Store in refrigerator.
To toast walnuts, spread evenly on baking sheet. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Per Serving: cal. (kcal) 440, Fat, total (g) 15, chol. (mg) 5, sat. fat (g) 6, carb. (g) 68, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 45, pro. (g) 4, vit. A (IU) 97, vit. C (mg) 1, sodium (mg) 510, calcium (mg) 61, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet